|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cabbage is associated with hearty fare on chilly fall or winter days when we crave warming comfort food for dinner. Traditional cabbage dishes however are often heavy on the meat side. It doesn’t have to be that way. This recipe is proof that you can turn an old-fashioned baked cabbage casserole into a tasty vegetarian dish. A topping of seasoned bread crumbs and melted cheese gives is a gratin-like modern twist. It’s a dish that you can serve as a vegetarian main course or as a side dish for meat dishes like a roast or chops.
For the cheese, any cheese that melts well such as cheddar is fine. For a special taste, choose fontina, Gruyère, or goat Gouda.
The cabbage is first simmered on the stovetop in a roux-based sauce, then baked in the oven. If you would like to make the casserole ahead, you can easily break up the preparation. The first day, assemble all the ingredients but don’t add the topping. Cover the casserole tightly with foil and refrigerate for one to two days. When you are ready to bake it, remove the casserole from the fridge and let it sit at room temperature while you preheat the oven. Add the topic, put the foil back on ad bake as described.
1 large head cabbage
1 small onion
2 cloves garlic, minced
2 tablespoons olive oil, butter, or margarine
1/3 cup water, or vegetable broth
1 tablespoon all-purpose flour
1/4 cup milk, or soy milk
1/3 teaspoon sea salt, or kosher salt
1/3 cup grated cheese, such as fontina, Gruyère, or goat Gouda
1/4 cup breadcrumbs
Salt, to taste, optional
Freshly ground black pepper, to taste, optional
Steps to Make It
Preheat oven to 350 F and lightly grease a 9 x 12-inch casserole dish.
Coarsely chop the cabbage to get it ready to go, then set it aside.
In a large skillet or sauté pan, heat the onion and garlic in olive oil for a couple minutes, to give them a bit of a head start. Add the cabbage, stirring to coat with olive oil. Allow to cook for another minute or two, stirring.
Add 1/3 cup water or vegetable broth to the pan. Stir the flour into the milk until dissolved. Once the water is simmering, add the flour-milk mixture. Season with a bit of salt, and bring to a simmer, stirring frequently. Allow cooking for another few minutes, until sauce has mostly thickened.
Remove pan from heat and transfer the mixture to the prepared casserole or baking dish. Top with grated cheese and breadcrumbs and a bit of salt and pepper, if you'd like.
Cover, and bake for 20 minutes. Uncover, bake 10 to 15 more minutes until liquid is mostly absorbed. This cabbage casserole is best served with a bit of time to cool off and let the remaining liquid evaporate.