OUTSTANDING....and so quick and simple....reheats beautifully....great do ahead. I cut the cream to 2 cups and felt I could probably cut it to 1 1/2.
Red Cabbage Gratin
The recipe for this lightly spiced and creamy cabbage casserole, baked with a crunchy topping, comes from the author's friend Marietta, a former personal chef. Serve it as a side dish with roast pork, chicken, turkey, or braised lamb.
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Credit: Todd Coleman
INGREDIENTS
3 tbsp. unsalted butter, softened9 cups shredded red cabbage (about 1½ small heads)
2½ cups heavy cream
2 tsp. sweet paprika
1 tsp. sugar
Kosher salt and freshly ground black pepper, to taste
¾ cup freshly grated Parmesan
¾ cup finely chopped walnuts
¾ cup panko bread crumbs
INSTRUCTIONS
1. Heat oven to 350°. Grease a 3-qt. round or oval baking dish with 1 tbsp. butter; add cabbage and set aside.2. Combine cream, paprika, sugar, and salt and pepper in a small saucepan and heat over medium-high heat until mixture just begins to simmer. Pour cream mixture over cabbage and stir to combine.
3. In a medium bowl, toss together Parmesan, walnuts, and bread crumbs; sprinkle evenly over cabbage and dot top with remaining butter.
4. Cover dish with aluminum foil and bake until cream is absorbed and cabbage is tender, about 50 minutes. Remove foil, increase heat to 400°, and continue baking until topping is browned and crisp, about 15 minutes more. Let cool for 10 minutes before serving.
Ratings & Reviews (8)
not good, way too bland and a waste of calories. I have a wonderful recipe from my German grandmother which is simpler and far more delicious than this one, please email me at lquillin@mac.com if you are interested,I will happily share it with you.
We loved this mild tasty dish! I had it with another vegetarian dish (I think it was acorn squash rissoto) for New Year's eve and loved it.
Liked it very much. Creamy and a great topping. I have to say that I'm really like variations on red cabbage over the last year, it wasn't part of our diet before. And I already saved it to my beta account at 4teaspoons so I won't lose it.
This was dull, dull, dull. Instead of the sweet paprika, hot paprika may liven it up a bit. But this definitely will not be served on our table again!
You posted this as a Passover dish- it by itself is kosher, and made with matzah meal, even kosher for Passover, but only for a dairy meal- it could not be served with meat, certainly not with pork, which is never kosher.....
Served this at Thanksgiving and was very much appreciated. Had to give the recipe out. It's a nice mild dish that everyone enjoyed, especially the topping. Was afraid to use the 3/4 c parmesan so cut it down to 1/4 c and felt this was just right for us. Amazing how the flavors meld together to form a very fine dish.
borderline excellent. Have made several times.
Red Cabbage Gratin
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