Guest guest Posted May 14, 2001 Report Share Posted May 14, 2001 * Exported from MasterCook * Cabbage Gratin Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 278 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Butter and freshly grated Parmesan, for the dish 1 1/2 pounds green or Savoy cabbage diced in 2-inch squares 1/3 cup flour 1 cup milk 1/4 cup crème fraîche or cream 2 tablespoons tomato paste 3 eggs 3 tablespoons finely chopped parsley or dill Salt and freshly milled white pepper SERVES 4 You'll get a better reception if you call this by its French name, pain au chou. " Cabbage loaf " simply fails to suggest how utterly delicate and delicious this country dish is. While good plain, a sauce makes a more finished dish - sour cream flavored with mustard, Fresh Horseradish Sauce, Curry Sauce, or Tomato Sauce with Cream (see separate recipes).. Preheat the oven to 375F. Butter a gratin dish and coat the sides with the cheese. Boil the cabbage, uncovered, in salted water for 5 minutes, then drain. Rinse, then press out as much water as possible. Whisk the remaining ingredients until smooth, add the cabbage, and pour the mixture into the dish. Bake until firm and lightly browned, about 50 minutes. To Make a Loaf: Bake the cabbage in a loaf pan lined with lightly buttered parchment paper, until firm and lightly colored. Let it rest for a few minutes, then unmold and peel off the paper. The bottom, which is now the top, will be very pale, so either turn it over or cover it with minced herbs or browned bread crumbs. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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