Cheesy Cabbage

• 총 시간: 1 hour 25 minutes

재료

1 head of cabbage (about 4-5 wedges depending on pan size)

2 onions

200ml cream

150ml vegetable stock (or any stock on hand)

100g sharp cheese, like Gruyère (or a vegetarian-friendly option)

50g crumbled blue cheese (or extra Gruyère)

A few sprigs of thyme

Salt & Pepper

Olive oil

방향

Thinly slice the onions, season with salt, and sauté in olive oil until soft. Set aside.

Cut the cabbage into wedges, season with salt, and sear on both sides in plenty of olive oil until golden. Use a second pan to press the wedges for the best results.

In a jug, combine the cream and stock.

Layer the cabbage and onions in a heatproof casserole dish or cast iron skillet. Pour over the cream mixture, add cheeses, thyme sprigs, and season with salt and pepper.

Roast at 200°C for 20-30 minutes, until bubbly and golden on top.

Pro tip: Sprinkle toasted nuts (like pecans) and fresh herbs such as parsley for extra crunch and flavor! If freezing: prepare the dish until step four and freeze in an ovenproof dish. Cook from frozen covered at 175c fan for 45 minutes and another 15 minutes uncovered, or until piping hot all through.