Red Cabbage Gratin

Name: Red Cabbage Gratin
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 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

Serves
serves 6

TODD COLEMAN

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.

Ingredients

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

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Instructions

Step 1

Heat oven to 350°. Grease a 3-qt. round or oval baking dish with 1 tbsp. butter; add cabbage and set aside.

Step 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.

Step 3

In a medium bowl, toss together Parmesan, walnuts, and bread crumbs; sprinkle evenly over cabbage and dot top with remaining butter.

Step 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.