Monday, 12 January 2009

Savoy Cabbage au Gratin

This mild, creamy cabbage went really well with the Apple Butter Spare Ribs, as it would with any other more spicy main dish. Baked potatoes rounded out the meal. With two things in the oven, I could spend a little more time on the vegetable dish, which is good as it has to be admitted this is a little fiddly.

You may think the technique is a little odd, but I got fed up with making the white sauce for it in a separate pot. Three dirty pots is too many for a side dish. Have pity on the poor old scullery maid (or boy, as the case may be.)

4 to 6 servings
40 minutes - 20 minutes prep time

Savoy Cabbage au Gratin
1 1/2 cups chicken stock
6 cups finely shredded savoy cabbage
2 tablespoons unsalted butter
3 tablespoons flour
1/4 to 1/2 teaspoon finely grated lemon zest
salt and pepper
1/2 cup rich milk or cream
1 cup fine fresh bread crumbs
1 tablespoon unsalted butter

Put the finely chopped cabbage into a pot with the chicken stock, and bring to a boil. Simmer for about 5 minutes.

Meanwhile, cream the butter and flour in a small bowl, then mix in the lemon zest and salt and pepper. Watch the salt; if your chicken stock has much you may wish to leave it out.

Grate the bread crumbs and set them aside. Preheat the oven to 400°F.

When the cabbage has cooked for the requisite 5 minutes, quickly stir in the mixture of flour and butter, until thoroughly dissolved and the sauce thickens. Stir in the milk or cream.

Put the contents of the pot into a shallow quart (or litre) casserole dish. Top with buttered bread crumbs. You can rub the last tablespoon of butter into the crumbs with your fingers, or you can spread the crumbs over the cabbage and just dot the butter around over the. The former is more effective; the latter is much less greasy on the fingers.

Bake for 20 to 30 minutes at 400°F, until the crumbs are nicely browned.

Last year at this time I made Sprout Nest Salad with Tomato Eggs and Apple Butter or Date Squares.

1 comment:

Kevin said...

I don't use cabbage as often as I would like and this sounds like a tasty way to enjoy some.