Prep 20 mins
Cook 25 mins
This is usually served as a side, but it can also be served as a first course. It is great reheated, it gives time for the flavors to marry. Use white cabbage or savoy cabbage, whichever is leafier. This was found on Jacquespepin.net. and I tweaked it a bit.
- 1 head cabbage (about 2 or 2-1/2 lbs)
- 2 cups water
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground coarse black pepper
- 3 tablespoons butter
- 1⁄2 cup grated swiss cheese
- 2⁄3 cup Italian seasoned breadcrumbs
- Preheat oven to 400°F.
- Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2" slices.
- Place the shredded cabbage in a pot, and add 2 cups of water.
- Bring to a boil, cover and simmer, for about 20 minutes.
- By then the cabbage should be wilted and soft, but still a little firm, and most of the water should have evaporated.
- If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist.
- Pour into a gratin dish and sprinkle with the salt, pepper, butter and Swiss cheese.
- Sprinkle with bread crumbs and bake for 25 minutes.