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Wednesday, March 31, 2010 Orono Weekly Times - 11 Savoy Cabbage Gratin This French style of preparation makes this casserole a great makeahead dish, and a tasty way to show off the forgotten Savoy cabbage! Preparation Time: 15 minutes Cooking Time: 30 minutes Baking Time: 20 minutes Serves: 6 to 8 Ingredients: 1 head Ontario Savoy cabbage (about 2 lb/1kg) 2 tbsp (25 mL) butter 1 Ontaro Leek (white and light green parts only), thinly sliced 2 cloves Ontario Garlic, minced 1/2 cup (125 mL) chicken or vegetable broth1/2 tsp (2 mL) salt 1/4 tsp (1 mL) each pepper and ground nutmeg2 tbsp (25 mL) all-purpose flour 1-1/2 cups (375 mL) light 10% cream or milk Topping 3/4 cup (175 mL) fresh bread crumbs 1/2 cup (125 mL) shredded Gruyère cheese 1 tsp (5 mL) chopped fresh thyme Preparation 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 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. Nutritional Information: 1 Serving (when recipe serves 8) Protein: 8.0 grams, Fat:11.0 grams, Carbohydrates: 20.0 grams, Calories: 208, High Source of Fibre