Savoy Cabbage Gratin
Soft braised cabbage meets triple-cream French cheese in this recipe adapted from Molly Stevens's All About Braising.
Source: orangette.blogspot.com
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Credit: Orangette
FROM THE
RECIPE:
Then, as though a dish of meltingly tender cabbage were not soothing enough for a cool night, you take a ration of soft, creamy, pungent cheese - Molly Stevens calls for Saint-Marcellin, but I used Delice de Bourgogne, a triple-cream - and cut it into bits and nubs, which you then scatter over the top. Then you return said cabbage to the oven for another ten minutes, just long enough to melt the cheese and make the kitchen smell outrageously savory and complex, causing everyone present, including you, to stare impatiently at the oven door.
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