This French style of preparation makes this casserole a great make-ahead dish, and a tasty way to show off the forgotten Savoy cabbage!
Baking Time: 20 minutes
Servings: 6 to 8
- 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) light 10% cream or milk
- 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
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 bread crumbs, 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
1 Serving (when recipe serves 8):
- PROTEIN: 8 grams
- FAT: 11 grams
- CARBOHYDRATE: 20 grams
- CALORIES: 208
- HIGH SOURCE OF FIBRE