Cheesy Cabbage Gratin

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0% would make this recipe again

Preparation : 15 min Cooking : 1 h 10 min Standing : 30 min
210 calories/serving

Ingredients

1 green cabbage, or Savoy, cut into 8 wedges 1 kg
2 tbsp olive oil 30 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
4 cloves garlic
2 shallots, quartered 80 g
1 tbsp dried oregano 2 g
2 cups whipping cream 35% 500 mL
1 tbsp butter, unsalted 14 g
1 cup Gruyère cheese, grated 80 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Preheat the oven to 175°C/350°F.
  2. Cut the cabbage through core into 8 wedges then place them on a baking sheet and drizzle with oil; season lightly with salt and pepper. Roast in the middle of the oven until the cabbage is tender and golden on the edges, about 40 min.
  3. Meanwhile, put the shallots, garlic, cream and oregano in a small saucepan. Cook over low heat, covered, stirring occasionally, until shallots and garlic are very soft, about 15 min. Let cool slightly then transfer to a blender and blend until smooth.
  4. Rub the inside of a baking dish with butter. Arrange the cabbage wedges in the dish so they are lying on a cut side; pour cream mixture over. Bake in the middle of the oven, until cream thickens, about 30 min. Take out of the oven then let cool 30 min.
  5. Heat the broiler. Sprinkle Gruyère cheese on top of the cabbage. Broil until the gratin is nicely browned, about 4 min. Serve hot.

Remarks

Gratin can be baked a couple days ahead, chilled in the refrigerator, Bring to room temperature before sprinkling with Gruyère cheese, broiling and serving.

Nutrition Facts Table

per 1 SERVING (120 g)

Amount

% Daily Value

Calories

210

Fat

19 g

29 %

Saturated 11 g
+ Trans 0 g

55 %

Cholesterol

60 mg

Sodium

60 mg

2 %

Carbohydrate

7 g

2 %

Fibre

2 g

9 %

Sugars

2 g

Net Carbs

5 g

Protein

4 g

Vitamin A

26 %

Vitamin C

36 %

Calcium

11 %

Iron

3 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Vitamin A, Vitamin K
Good source of  :
Vitamin C
Source of  :
Calcium, Fibre, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin D, Vitamin E, Zinc
Low  :
Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 0
Fats 4

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