Catalyst Cooks

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Cabbage au Gratin (or, Fall is Officially Here) September 14, 2011

What grills are to summer,

The oven is to fall.

I’ve officially started the “let’s turn on the oven so we don’t have to turn on the heat, yet” season.

Let’s begin with Cabbage au Gratin… a great way to use the late summer produce and have oven heat at the same time!

(It’s like lasagna- except much better for you.)

CABBAGE AU GRATIN

Preheat the oven to 375 degrees F.

Prepare a casserole pan by buttering the pan and dusting it with flour.

Dice:

1 medium onion

and

1/2 green pepper (optional- may also add other fun ingredients here if you’d like, such as shredded zucchini or carrots or whatever you have on hand)

melt a bit of butter in a frying over medium/high heat, add the above, and saute until browned & softened.  Add to:

5 Cups shredded cabbage (about 1 1/4 lbs).

Use about half of the above mixture as your first layer in the prepared casserole.

Then add half of this:

1 Cup shredded cheese (ideally a melting cheese – could be mozzarella, cheddar, parmesan, or a mixture)

Place the last of the cabbage mixture topped with the last of the cheese in the casserole pan, and top with:

2 Cups of stewed tomatoes (or use your Canned Tomatoes- ’tis the season!)

Bake for one hour, uncovered.

Remove from the oven and leave the door ajar to allow some heat to escape into your house.

Cover the casserole loosely with a bit of foil for about 10 to 15 minutes to allow the flavors to come together and the juices to be reabsorbed.

Enjoy.

Just try not to eat it all in one sitting.  Your digestive system will love you.

 

 

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2 Responses to “Cabbage au Gratin (or, Fall is Officially Here)”

  1. Faith McGown Says:

    Love it! Similar to a recipe I got from my Grandma. Instead of cheese, we layer with browned ground beef. Yum!


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