Just too much cabbage in her CSA box was a challenge for a woman on the Washington Post Food Chat. How much coleslaw can one eat, she asked, and what else can be done with it? This is one of my favorite dishes, despite the need for baking. It’s pretty good at room temperature as well as Ray Ban outlet warm, and it’s a great dish to make throughout the year, but it’s especially good in summer when the potatoes are new and the cabbage is really fresh.
Cabbage and Potato Gratin with Sage (Serves 4)
1 pound new summer potatoes, sliced ¼-inch thick
1 1/2 pounds green cabbage, cut into 1-inch ribbons
sea salt and freshly ground pepper
1/4 cup butter (1/2 stick)
3 tablespoons chopped dill (try sage in fall)
1 garlic clove, chopped
1 1/3 cups milk
1/2 cup freshly grated Parmesan cheese
1/3 cup flour
1. Preheat the oven to 350’F. Lightly butter an 8 x 12-inch gratin dish. Bring a gallon of water to a boil while you prepare the potatoes and cabbage.
2. Add 1-tablespoon salt to the water and the potatoes. Boil until nearly tender, about six minutes. Scoop them into a colander, then add the cabbage to the pot and http://www.gafasraybanoutletes.com/ cook for five minutes. The water may not return to a boil. Drain, rinse, then twist in a kitchen towel to remove the excess moisture. Combine the cabbage and potatoes in a bowl with the dill.
3. Melt the butter in a small skillet with the garlic. Cook for about 1 minute without letting the garlic brown. Pour it over the cabbage and potatoes. Toss well, taste for salt, and season with pepper. Transfer to the baking dish.
4. Whisk the remaining ingredients together, pour them over the vegetables, and bake until firm and lightly browned, about 50 minutes. Let cool at least ten minutes, then cut into pieces and serve. Nice with a light, fresh tomato sauce or diced summer tomatoes.