Cauliflower Mushroom-Cabbage Gratin
Serves 4-6 as a side dish or vegetarian entree
Ingredients
- 1 lbgreen cabbage (core and tough inner leaves removed. diced ½ inch)
- ½ cupshallot (diced ¼ inch)
- ½ teaspoonkosher salt (or more to taste)
- fresh ground black pepper (to taste)
- 2 tablespoonunsalted butter (plus 2 tablespoon for finishing the gratin)
- ½ lbcauliflower mushroom (cleaned)
- ½ cupshredded gruyere cheese
- 1 teaspoonchopped fresh thyme
- ½ cupchicken stock (preferably homemade)
- ½ cuptoasted breadcrumbs (like panko, or sourdough)
- 1 tablespoonchopped italian parsley
Directions
- 1
Sweat the shallot in 1 tablespoon of the butter for 2 minutes, then add the cabbage, 1/4 cup of the chicken stock and season to taste lightly with salt and pepper, cook until the cabbage is wilted and tender, about 10-15 minutes on medium-low heat, stirring occasionally.
- 2
Try not to have the cabbage brown, if the pan gets dry, add a little of the chicken stock. Drain the cabbage of excess liquid in a colander, you should end up with about 2 cups of packed, tender cabbage. Reserve.
- 3
Wilt the cauliflower mushrooms and brown very lightly in the other tablespoon of butter, seasoning with salt and pepper to taste. Cool the mushrooms, then mix with the cooked, cooled cabbage, thyme and gruyere.
- 4
Preheat an oven to 350 degrees. Pack the mushroom-cabbage mixture In a wide gratin dish or casserole and drizzle the remaining chicken stock over it. Mix the breadcrumbs with the parsley, sprinkle over the top, then dot the whole mixture with the remaining 2 tablespoons of butter.
- 5
Bake for 15 minutes or until hot throughout and browned, then serve. The gratin can be assembled ahead of time, then brought to room temperature before baking.