CHEESY CABBAGE GRATIN
Cabbage Gratin features roasted cabbage baked in a cream sauce, then topped with melted cheddar and mozzarella. An impressive side dish!
Provided by Catalina Castravet
Categories Dessert
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Cover a large baking sheet with foil.
- Place cabbage wedges onto the baking sheet and drizzle them with oil, and season generously with salt and pepper on all sides.
- Roast in the preheated oven, turning once halfway through, until tender, about 45 minutes.
- In a medium bowl, whisk together cream, minced garlic, nutmeg, paprika, dried rosemary and Parmesan cheese. Set aside.
- Transfer roasteed cabbage wedges into a 9x13 inches baking dish, pour cream sauce on top. Top with shredded mozzarella and cheddar cheese. Add the thyme sprigs.
- Continue to roast until cream sauce begins to thicken and cabbage is golden, cheesy on top should be lightly browned and bubbly, about 30 minutes.
- Serve immediately garnished with parsley and lemon wedges.
Nutrition Facts : Calories 226 kcal, Carbohydrate 10 g, Protein 12 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 323 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CHEESY GREEN VEG GRATIN
Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour
Provided by Esther Clark
Categories Dinner, Side dish
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
- Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
- Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
- Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.
Nutrition Facts : Calories 284 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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