Cabbage Panade
Ingredients
- 1 clove garlic and butter , for the gratin dish
- 3 tbsp butter
- 1 onion , thinly sliced
- 1/2 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
Instructions
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Heat the oven to 350 degrees F. Rub a 2 qt gratin dish with the garlic and butter.
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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.
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Add the cabbage and 1/2 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.
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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.
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Bake until bubbling and the edges of the cabbage leaves are attractively browned, about 45 mins.
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Spoon the break and cabbage into soup plates,then pour any juices remaining in the gratin dish around each serving.
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