Best Creamy Cabbage Gratin With Toasted Almonds Recipes

SAVOY CABBAGE WITH ALMONDS

Steps:

• Steam or microwave the cabbage until just cooked. Melt the butter with the oil in a large frying pan or wok, then add the garlic, rosemary and almonds. Cook, stirring the almonds for about 2 mins or until they start to brown. Tip onto a plate. Add the cabbage to the pan, stir in the leftover buttery juices, then return the almond mixture to the pan. Season well and tip into a serving dish.

CHARRED CABBAGE WITH CREAMY ALMOND VINAIGRETTE

Steps:

• Heat the oven to 450 F. Cut the cabbage into 8 wedges, leaving the wedges as intact as possible. In a large cast-iron skillet over medium-high heat, add grapeseed oil and swirl to coat the bottom. Add cabbage in an even layer, flat side down. Lightly season with salt and sear the first sides of the cabbage until golden brown, 5 minutes. Flip over and sear the other flat side, 3 more minutes. (You may need to repeat this process, depending on the size of your skillet.)
• Creamy Almond Vinaigrette: In a food processor, add almond butter, paprika, coriander, Sichuan peppercorn, the zest of half a lemon, and garlic. Place cabbage, still in the skillet, into the oven for 10 minutes. (Cabbage will roast for a total of 20 minutes.) Finish the vinaigrette by adding vinegar and the juice of one lemon. Blend on high speed to bring everything together. Scrape down the sides of the bowl; add olive oil, two pinches of salt, and water. Blend again until smooth, then set aside.
• After cabbage has been roasting for 10 minutes, remove from oven, sprinkle with salt, and place lemon halves in the pan, cut side down. Tent cabbage with foil and place back into the oven for 10 more minutes. (Tenting prevents the cabbage from drying out.) Add the minced chives and parsley to the vinaigrette; stir to combine.
• Assembly: Remove cabbage from oven; the wedges should be very tender but still hold together. Arrange cabbage on a serving platter. Spoon Creamy Almond Vinaigrette on and around the wedges. Cut the roasted lemon halves in half and place around cabbage. Garnish with chives and sliced almonds (optional) and serve.

PROVENçAL KALE AND CABBAGE GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a two-quart gratin or casserole.
• Heat two tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic, sage and thyme, and cook for another minute until fragrant. Stir in the kale and about 1/2 teaspoon salt. Cook in the liquid left on the leaves after washing until the kale begins to wilt. Stir often, and when most of the kale has wilted, add the cabbage and salt to taste. Add 1/2 cup water, and bring to a simmer. Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt.
• Beat the eggs in a bowl, and stir in the cooked vegetables, the rice and Gruyère or Swiss. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 40 to 45 minutes, until firm and browned on the top.
• Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

CREAMED CABBAGE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

CREAMED CABBAGE

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

CABBAGE AU GRATIN

Steps:

• In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish., In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot.