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.