Author: From "Vegetable Literacy" by Deborah Madison
- 1 clove garlic and butter, for the gratin dish
- 3 tbsp butter
- 1 onion, thinly sliced
- ½ tsp juniper berries, crushed
- 2 tbsp coarsely chopped sage leaves
- About 2 lbs savoy or napa cabbage, quartered and cut into ribbons
- 3 to 4 cups garlic stock (recipe at end)
- Sea salt and freshly ground pepper
- 4 slices strong-textured dark or light rye bread
- 1 cup grated Swiss or Gruyere cheese
- Heat the oven to 350 degrees F. Rub a 2 qt gratin dish with the garlic and butter.
- Melt the 3 tbsp butter in a wide skillet over medium heat. Add the onions, juniper, and sage and cook, stirring occasionally, until the onion begins to brown, about 10 mins.
- Add the cabbage and ½ cup of the stock, season with 1 tsp salt, and cook until the cabbage is tender, about 20 mins. When it is done, taste for salt and season with pepper.
- Place half of the cabbage in the prepared dish. Cover it with the bread and the cheese, then with the remaining cabbage. pour over the remaining stock.
- Bake until bubbling and the edges of the cabbage leaves are attractively browned, about 45 mins.
- Spoon the break and cabbage into soup plates,then pour any juices remaining in the gratin dish around each serving.