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This wasn't overwhelmingly delicious or filling for weeknight family dinner to us. Bland is probably the best words to use. The amounts listed were not enough for a large casserole dish so if you make it plan on keeping the cabbage the same but doubling most everything else especially the ham, cheese and the creme fraiche. These flavors were almost missing from the taste completely.

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Petite Mommy October 06, 2008

We loved this! I couldn't figure out what exactly I was supposed to do with the cabbage - peeling off leaves just wasn't working! I ended up cutting it n half, coring then cutting it into 4 big slices about 1" thick each. Dropped it all into the boiling water & proceeded. I also subbed bacon fat for the duck fat since I was out of duck fat today. It all came out wonderful! I think this could be made early in the day & refrigerated.Made for French Food & Foto Fun - your pic will be posted later. Thanks!

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Elmotoo November 29, 2007

Very tasty gratin! I used coleslaw mix (which added a few carrot slices, butter in place of the duck fat, and use Cheddar cheese. Made a wonderful weekend night quick dinner. Made for French Food and Foto Fun.

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Caroline Cooks November 10, 2007
French Cabbage and Ham Gratin