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Joy of Cooking Recipe: Cabbage Gratin

Cabbage Gratin, Joy of Cooking, vegetable recipesThis savory gratin makes a great cold-weather side or Thanksgiving dish. From Joy of Cooking: 75th Anniversary Edition.

4 to 6 servings

Preheat the oven to 375°F. Butter a 2-quart baking dish.
Dust the dish with:
1/4 cup finely grated Parmesan cheese
1/4 cup bread crumbs

Heat in a large sauté pan over medium heat:
2 tablespoons olive oil or butter
When the pan is hot, add and sauté until tender, about 3 to 5 minutes:
1 leek, trimmed, halved lengthwise, and chopped
Add and sauté until tender and most of the liquid has cooked off:
6 cups shredded cabbage (about 1 pound)
Meanwhile, whisk together in a large bowl:
2 eggs
1 cup cream or whole milk
1/2 cup grated Swiss, Comté, or Gruyère cheese
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon caraway seeds, toasted
(1/8 teaspoon ground cardamom)
(Pinch grated nutmeg)

Add the cooked cabbage, pour into the baking dish, and cover the top with:
1/4 cup grated Swiss, Comté, or Gruyère cheese
Bake until golden on top, 40 to 50 minutes.

Photo courtesy John Becker

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