This French style of preparation makes this casserole a great make-ahead dish, and a tasty way to show off the forgotten Savoy cabbage!

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Baking Time: 20 minutes

Preparation Time:

Cooking Time:

Serves: 6 to 8

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Ingredients

  • 1 head Ontario Savoy Cabbage (about 2 lb/1kg)
  • 2 tbsp (25 mL) butter
  • 1 Ontario Leek (white and light green parts only), thinly sliced
  • 2 cloves Ontario Garlic, minced
  • 1/2 cup (125 mL) chicken or vegetable broth
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) each pepper and ground nutmeg
  • 2 tbsp (25 mL) all-purpose flour
  • 1-1/2 cups (375 mL) Ontario Light 10% Cream or Ontario Milk

Topping:

  • 3/4 cup (175 mL) fresh bread crumbs
  • 1/2 cup (125 mL) shredded Gruyère cheese
  • 2 tbsp (25 mL) butter, melted
  • 1 tsp (5 mL) chopped fresh thyme

Instructions

Quarter cabbage lengthwise; cut out and discard core. Thinly slice cabbage crosswise; set aside.

In large pot, melt butter over medium heat. Add leek and garlic; cover and cook until softened but not browned, stirring occasionally, about 5 minutes.

Add cabbage, broth, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about 15 minutes.

Stir in flour and cook, stirring constantly, for 2 minutes. Stir in cream and cook, stirring, until thickened. Spread in greased 8-cup (2 L) shallow baking dish.

Topping: Combine breadcrumbs, cheese, butter and thyme; sprinkle over cabbage mixture. Bake in 400°F (200°C) oven for about 20 minutes or until bubbly and golden.

Tip: Casserole can be assembled earlier in the day and baked just before serving

Nutritional information

1 Serving (When recipe serves 8):

  • PROTEIN: 8 grams
  • FAT: 11 grams
  • CARBOHYDRATE: 20 grams
  • CALORIES: 208
  • HIGH SOURCE OF FIBRE