Try this Cabbage Gratin recipe, or contribute your own.
- Carbohydrate 71.900182532 g
- Cholesterol 513.651607 mg
- Fat 150.833772458 g
- Fiber 22.7 g
- Protein 159.002535497 g
- Saturated Fat 88.1105449381 g
- Serving Size 1 1 recipe (1729g)
- Sodium 2228.4173632 mg
- Sugar 49.200182532 g
- Trans Fat 7.94474502869998 g
- Calories 2247 calories
Step-by-step
- Chop cabbage and blanch by putting in pan with a small amount of salted boiling water for about two minutes (with lid on).
- Drain.
- Pat dry in kitchen towel (get as much moisture out of the cabbage as possible).
- Butter ramekin dishes.
- Layer in cabbage and cracker crumbs (2 layers).
- Combine half and half, eggs, and salt and pepper.
- Pour over layered cabbage.
- Top with grated cheese.
- Bake at 400 degrees for 15 minutes
- Serve and enjoy!
Working Within Moisture Constraints
Cabbage contains a high percentage of water that threatens to dilute dairy custards if not properly managed. Blanching the leaves for precisely two minutes collapses their cellular walls just enough to release trapped gases while retaining structural integrity, but the subsequent towel-drying step remains non-negotiable for preventing a watery bake. Patting the drained vegetable thoroughly removes surface liquid, ensuring that the half-and-half and egg mixture thickens into a proper curd rather than boiling into a watery soup inside the 400 degrees Fahrenheit oven.
Scaling Proportions for Different Yields
Adjusting casserole formats requires careful attention to the ratio of dairy proteins to solid mass. While doubling the cheese and butter presents few structural challenges, increasing the liquid component demands wider baking vessels rather than deeper ones to maintain an even heat penetration across the fifteen-minute cooking window. When dividing the mixture into individual ramekins, reduce the baking time by three to five minutes to prevent the outer edges of the custard from over-coagulating before the center sets.
Fresh Versus Processed Elements
Traditional gratins rely on stale bread or fresh crumbs, yet commercial crackers introduce higher sodium levels and distinct hydrogenated fat contents that alter the final browning rate. Grating cold butter directly into crushed crackers creates a uniform fat distribution that browns faster than liquid butter stirred into dry meal. Fresh cabbage also yields crispier textures and milder sulfur compounds compared to aged heads stored for long periods in refrigerated distribution centers.
