Cabbage au gratin

Cabbage au gratin

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 cabbage, quartered
375ml see method for ingredients
salt and freshly ground black pepper
pinch nutmeg
60g gruyere cheese, grated
fresh white breadcrumbs, to finish
melted butter, to finish

Method

  1. Cook cabbage in plenty of boiling salted water until just tender. Drain, refresh and press well to remove water. Remove core and chop moderately finely.
  2. Mix with the sauce, using sufficient to give a creamy mixture. Season well with salt and pepper, add a little nutmeg, and cook gently for 10 minutes. Stir in grated cheese, reserving a little for the top. Put mixture in flameproof dish and sprinkle with reserved cheese mixed with crumbs and melted butter. Brown in a hot oven or under a preheated grill.
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