Recipe by Joanne Bruno
This cabbage recipe may be over a week late and a dollar short when it comes to perfect-for-St.-Patrick’s-Day vegetarian fare, but it is absolutely ideal for those week-after cabbage sales that I know are going down at your local supermarket.
Chock full of vitamin C, cabbage is probably one of the least loved of the cruciferous family of vegetables, which is unfortunate given just how much nutritional bang it gives for your buck.
This gratin, which is more of a baked frittata than a creamy casserole, pairs cabbage with buttery leeks and a tangy Greek yogurt/mustard sauce, the combination of which is so delicious that it will convert even the staunchest of the cabbage averse.
Adapted from Vegetarian Suppers from Deborah Madison’s Kitchen
Calories per serving: 430 per serving
Prep time: 20 mins
Cooking time: 45 mins
Total time: 1 hour 10 mins
1 1/2 lb green cabbage, chopped into 2-inch squares
3 fat leeks, white parts only, quartered lengthwise, chopped, and washed
1/3 cup flour
1 cup almond milk (or regular milk)
1/3 cup nonfat greek yogurt
3 tbsp finely chopped parsley
3 oz gouda, grated
For the mustard cream:
1 small shallot, finely diced
1 tsp white wine vinegar
pinch of sea salt
2/3 cup nonfat greek yogurt
2-3 tsp mustard (I used honey mustard)
1. Preheat oven to 350. Grease a 6 cup gratin dish or a 9x13-inch baking pan. Set a large pot of salted water to boil. While it's heating, chop the veggies. Add the cabbage and leeks to the pot of boiling water and cook for 5 minutes. Drain the vegetables, pressing down firmly with a rubber spatula to force out as much water as possible.
2. Whisk together the flour, milk, Greek yogurt, eggs and parsley. Toss with the cabbage and leeks. Stir in the cheese. Season with 3/4 tsp salt. Pour the mixture into the prepared baking dish and bake until firm and lightly browned, about 45 minutes.
3. Mix the shallot and vinegar in a small bowl with the salt and let stand for 5 minutes. Whisk in the Greek yogurt and mustard. Adjust the seasoning to taste.