Cabbage and Potato Gratin

So, assuming that you were cool enough to make the cabbage soup I posted yesterday, you may have half a head of leftover cabbage.  Hey, me too!!  We have so much in common. 

 I don’t really have that many cabbage recipes – borscht and cabbage soup are about the extent, although I really have to try making wontons one of these days.  Instead of letting another head of cabbage rot in my fridge (ew), I looked up recipes on my favorite cooking blogs and found something pretty wonderful.  You can tell it’s wonderful because I ate all four servings for dinner in one night.

Mmmm, yummy.  And no, the pan isn't dirty, just old. :)

The original recipe calls for ½ cup of grated parmesan cheese.  I used sharp cheddar, and it just didn’t taste cheesy enough, so I’ll leave the recipe as is with the parmesan.  If you make it with any other kind of cheese and it is especially delicious, let me know. 

Cabbage and potato Gratin

Adapted from biggirlssmallkitchen

2-4 servings

2 cups potatoes, sliced (1 large Russet, or 2 medium/small Yukon Gold)

1 cup milk (low-fat works fine)

2 Tbs. chicken stock

1 Tbs. olive oil

1 tsp. butter

1 small onion, diced thinly

2 cups green cabbage, sliced into bite-sized pieces (a bit less than ½ of a cabbage)

¾ tsp. salt, divided

½ cup grated Parmesan cheese

Pepper to taste

Dash of hot sauce

Paprika for sprinkling

Preheat your oven to 400.  Grease a loaf pan or 4 individual ramekins.  Heat the oil and butter in a pan over medium heat.  Add the cabbage, onions, and ¼ tsp. of the salt.

Meanwhile, combine potatoes, milk, stock, and another ¼ tsp. of salt in a small pot.  Over medium heat, bring it to a simmer.  Let simmer for five minutes (while cabbage is cooking).  Remove from heat, pour in a few dashes of hot sauce, and pour into the pan (or a large bowl, if you’re using ramekins). 

When cabbage and onion are slightly browned and softened, add them to the potato mixture in the pan.  Sprinkle in ¼ cup of the cheese and the last ¼ tsp. of salt; stir.  Scatter the remaining ¼ cup of cheese on top, then dust with paprika and pepper. 

Bake for about 45 minutes (for the pan; less for the ramekins), until the top potatoes are dark brown and edges are crispy.  Enjoy!

Borscht

Borscht has always been one of my favorite kinds of soup.  But until a few years ago, when Mom got a good food processor, we didn't have it very often because it's a bit work-intensive (as I found out last week!).  But it's amazing.  It has all kinds of fun vegetable ingredients and tastes amazing.  Plus, it's bright pink.  For once, it's a pretty food that tastes as good as an ugly food.  Weird.

Borscht
Family recipe from ages past

Simmer about 90 minutes:
1 pound lean beef, cubed
6 c water
1 T salt

In another pan, simmer covered, for 15 minutes, stirring frequently:
1 ½ c shredded raw beets (about 2 medium/large beets)*
¾ c shredded carrots (1 1/2 carrots)
¾ c shredded turnip (about 1 large turnip)
2 T tomato puree (I used 1/4 of a tomato, grated)
2 T vinegar
1 t sugar
2 T butter

Add and cook 10 minutes:
½ head small cabbage, shredded
Fresh ground pepper
2 bay leaves

Mix in beef and water, add vinegar as needed, and serve with sour cream.

Enjoy!

*If you have a food processor, use the grating blade/thing.  It makes it much easier.