Cabbage Boats Au Gratin
This recipe for cozy cabbage boats is the perfect fall and winter dish.
Ingredients
- 1 Savoy cabbage, about 2.2 lb (1 kg)
- 3 cups (750 ml) chicken broth
- 3 tbsp (40 g) butter
- 3 tbsp unbleached all-purpose flour
- 1 1/2 cups (375 ml) milk
- 1 pinch nutmeg
- 1 1/2 cups (150 g) grated Gouda cheese
Instructions
- Cut the cabbage into quarters. Leaving the core intact, carefully cut the centre from each quarter to obtain 4 boat-shaped pieces.
- In a large saucepan, bring the broth to a boil. Add the cabbage quarters. Cover, reduce the heat and simmer until tender, about 30 minutes, depending on the size of the cabbage.
- Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook for one minute while stirring. Gradually whisk in the milk and bring to a boil, stirring constantly. Simmer for 2 minutes. Add the nutmeg and season with salt and pepper.
- With the rack in the middle position, preheat the broiler.
- Lay the cabbage quarters side by side, cut side facing up, on a baking dish. Pour the béchamel into the cabbage boats and sprinkle with the grated cheese. Broil for 3 to 4 minutes or until the cheese is golden brown.
- Serve as a side dish for meat.
This recipe for cozy cabbage boats is the perfect fall and winter dish.