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.
- 3 tbsp. unsalted butter, softened
- 9 cups shredded red cabbage (about 1 1/2 small heads)
- 2 1⁄2 cups heavy cream
- 2 tsp. sweet paprika
- 1 tsp. sugar
- Kosher salt and freshly ground black pepper, to taste
- 3⁄4 cup freshly grated Parmesan
- 3⁄4 cup finely chopped walnuts
- 3⁄4 cup panko bread crumbs
Heat oven to 350°. Grease a 3-qt. round or oval baking dish with 1 tbsp. butter; add cabbage and set aside.
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.
In a medium bowl, toss together Parmesan, walnuts, and bread crumbs; sprinkle evenly over cabbage and dot top with remaining butter.
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.