Savoy Cabbage Gratin
- 3 Tbsp. unsalted butter
- 1 Savoy cabbage (about 1 1/2 lb.), quartered, cored, and sliced into 1/2-inch-wide shreds
- 1 bunch scallions, white and green parts, sliced into 1/2-inch-wide pieces
- Kosher salt
- 1 3/4 cups mild chicken or vegetable stock
- 1 ripe Saint-Marcellin cheese (about 3 oz.), or an equal amount of triple-cream cheese
- Set a rack in the middle of the oven, and preheat the oven to 350u0b0F. Lightly butter a large (roughly 10"x 14") gratin dish, or another dish of similar size.
- Melt the butter in a large (12-inch or bigger) skillet over medium-high heat. Add the cabbage and scallions, season generously with salt, and cook, stirring, until the cabbage is nicely wilted and just beginning to brown in spots, about 10 minutes. Add the stock, bring to a steady simmer, and cook, stirring occasionally, for 2 minutes.
- Transfer the cabbage, scallions, and all the liquid into the prepared gratin dish. Cover tightly with foil, and bake for 45 minutes. Remove the foil, and continue to bake until the liquid is mostly evaporated, about 20 minutes more. Then remove the dish from the oven. Cut the cheese into small lumps and scatter it over the cabbage. Increase the oven temperature to 375u0b0F, return the dish to the oven, and cook until the cheese is thoroughly melted, about 10 minutes.
- Serve hot or warm, as a side dish for almost any meat. I'll bet it would also be delicious with an egg. Or on its own, as a light meal, with a hunk of bread.
unsalted butter, savoy cabbage, scallions, kosher salt, ube, cheese
Taken from www.epicurious.com/recipes/member/views/savoy-cabbage-gratin-50006496 (may not work)