Cabbage Gratin

Name: Cabbage Gratin
Total time: 2 h
Yield: Four servings
Cuisine: french
Ingredients: 2 heads Savoy cabbage; 2 slices bacon, chopped; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 1/2 cups chicken broth, homemade or low-sodium canned; 1/2 cup heavy cream; 1 1/2 cups grated Emmental cheese

By Molly O'Neill

Total Time: 2 hours
Rating: 3(28)
Comments: Read comments

Featured in: Savoie Fare

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Ingredients

Yield:Four servings

2heads Savoy cabbage
2slices bacon, chopped
1teaspoon salt
½teaspoon freshly ground pepper
1½cups chicken broth, homemade or low-sodium canned
½cup heavy cream
1½cups grated Emmental cheese

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 325 degrees. Bring a large pot of water to the boil. Core and quarter each head of cabbage and blanch in the boiling water for 3 minutes. Drain well and let cool. Cut the cabbage into ¼-inch-thick slices and set aside.
Step 2
Place the bacon in a large skillet over medium heat and saute until crisp. Add the cabbage, salt and pepper and continue to cook over low heat for 5 minutes. Cover and cook 5 minutes longer. Pour half of the chicken broth in the bottom of a 1½-quart casserole or baking dish. Add the cabbage mixture and drizzle the remaining chicken broth over the top. Bake for 1½ hours.
Step 3
Preheat the broiler. Pour the remaining chicken broth off the cabbage. Drizzle the heavy cream over the cabbage and sprinkle with the grated cheese. Place under the broiler until brown and bubbly, about 3 minutes. Divide among 4 plates and serve immediately.