Today we’ll recreate a fave Potatoes Au Gratin recipe, exchanging cabbage for potatoes. Don’t like cabbage? Maybe smothered in a cheesy sauce you will 🙂
Cheddar Cabbage Gratin Casserole
Steam just till tender, and drain a cabbage head approx 2-2 1/2 pounds. I simply cut the head in half and placed the 2 sections on the steamer plate inside a large soup pot. When it’s tender, remove to a plate and let drain and cool.
Using the same large pot, melt 3 Tablespoons of butter with 1 clove garlic (I used garlic powder, approx 1/2 teaspoon). Add 1/4 cup flour, stir and cook till it’s bubbly and thickening. Stir in 1 1/3 cup milk and 2 teaspoons of spicy mustard, stir and cook till thickened.
Stir in 8 oz or more (!) of shredded cheddar cheese till smooth and creamy. Add lemon-pepper-blend to taste.
Now fold in the drained cabbage, coating well with the cheese sauce—you don’t need to separate leaf by leaf, just pull or cut in reasonable amounts—and scoop into a baking dish (2 1/2 quart). Add topping.
Topping: 2 Tablespoons Parmesan cheese (shredded); approx 1 cup prepared bread crumbs; 1 1/2 Tablespoons melted butter.
Bake at 350° for 25-30 minutes, till slightly browned and bubbly. Serves 6
Jael, Night Unlatched, 2017