Sauteed Shredded Cabbage and Squash

• 2 tablespoons extra virgin olive oil
• 1 pound winter squash, peeled and shredded
• 1/2 cup chopped onion
• 3/4 pound green cabbage, shredded
• 2 garlic cloves, minced
• 2 teaspoons finely chopped fresh sage
• 2 teaspoons chopped fresh thyme leaves
• 3 eggs
• 1/2 cup low-fat milk
• Salt and freshly ground pepper
• 1 cup cooked barley, rice (preferably brown) or quinoa
• 2 ounces Gruyere, grated (1/2 cup)
• 1 ounce Parmesan, grated (1/4 cup)

1. If serving the vegetables with grains, begin cooking the grains of your choice first.
2. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion.
3. Cook, stirring, until it begins to soften, about 3 minutes.
4. Add the shredded winter squash and the garlic and a generous pinch of salt.
5. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste.
6. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes.
7. Serve with grains or use the vegetables for the gratin below.
8. If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish.
9. In a large bowl, whisk together the eggs and milk.
10. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables.
11. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
12. Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set.
13. Allow to cool for 15 minutes or longer before cutting into wedges and serving.
14. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

extra virgin olive oil, winter, onion, green cabbage, garlic, fresh sage, thyme, eggs, lowfat milk, salt, rice, gruyere, parmesan

Taken from cooking.nytimes.com/recipes/12304 (may not work)