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Cabbage (and mixed greens) Gratin, or Pain au Chou

March 21, 2011 | Tags: Deborah Madison , Food , Vegetables | Post comment

Cabbage (and mixed greens) Gratin, or Pain au Chou

This looks rich and cheesy, but it’s not. In fact, this gratin provides you with a great way  to use plenty of cabbage and, if you wish, other greens. It also has plenty of protein with the milk, eggs, and cheese, though the latter can be optional if you wish. The one pictured contains collard greens and chard from the farmers market – about ½ pound in all —plus a pound of cabbage.

Ingredients

1 1/2 pounds smooth green or savoy cabbage, diced in 2-inch squares, or 1 pound cabbage and ½ pound other greens, such as chard, spinach, collards
small amount of olive oil or butter to grease the cooking dish
1/3-cup white whole wheat flour
1-cup milk, reduced fat
1/4-cup yogurt
2 tablespoons tomato paste
3 large eggs
3 tablespoons finely chopped parsley or dill
1 teaspoon dill seed
2 ounces (about 2/3 cup) grated cheese—can be a mix of Parmesan, Cheddar, Gruyere, Feta, Monterey Jack or even cottage cheese
1/2-teaspoon sea salt and freshly ground pepper

 

Preparation

Preheat the oven to 350F.

Bake in an 8X10 dish or larger oval. The larger the dish the quicker it will bake.

Bring a large pot of water to a boil.  Add 1/2 of salt to the water then the cabbage and other greens. Cook for 5 minutes, then drain. (Don’t worry if the water doesn’t return to a boil.) Using a towel, press out as much water as possible from the greens.

Whisk the remaining ingredients (using only one-half of the grated cheese) until smooth. Mix the greens and batter together and pour it into the dish (use butter or olive oil to lightly grease the dish before adding). Even out the contents and scatter the remaining cheese over the top. Bake until firm and lightly browned, from 30 to 50 minutes, depending the size of your dish.  Let cool for five minutes or more before serving alone or with any of the following:

Sour cream or yogurt flavored with coarse mustard or horseradish,
Chopped dill or snipped chives
Tomato sauce

Serves 4