This is an incredibly simple and amazingly delicious dish!
Did you know that cabbage is one of the most nutritious and least allergy-provoking vegetables around? It’s also a mere myth that cabbage will bloat you and deem you to social seclusion for at least 24 hours after a meal. Not true! You have to boil it for more than 5 minutes to cause trouble, and why would you do that? Cabbage is best when it’s crisp and crunchy, so no need to boil the life out of it.
We really need to eat more cabbage!
With its ocean of nutrients, the cabbage is nothing short of a unicum which deserves our love and attention. Besides, it tastes absolutely amazing when prepared correctly, like in this colourful gratin which is positively bursting with flavour!
Rosemary and cheddar cabbage gratin #glutenfree
1 organic savoy cabbage (if you are on a lowFODMAP diet, replace with regular green or white cabbage)
1 liter of vegetable stock, organic and without yeast extract
75 grams of mature and flavourful cheddar cheese, grated (you can also use a different flavourful cheese or vegan cheese)
50 grams of gluten-free bread crumbs
5 grams chopped walnuts (or pecans)
1 tbsp chopped fresh rosemary
salt and pepper to taste
Preheat the grill element in your oven
Clean the cabbage, and chop into 8 “wedges”
Bring stock to a boil in a skillet, wok, or pan with tall sides, and carefully place the cabbage in the stock
Cover with a lid, and let the cabbage simmer lightly for 4-5 minutes (do not let it turn soft!)
In the meantime, mix cheese, bread crumbs, rosemary, walnuts, salt and pepper in a bowl
Once the 4 minutes are up, carefully lift the cabbage from the water with a fish slice and let the water drain off.
Place the cabbage wedges decoratively in an oven safe tray, and spread the bread crumb mixture over top.
Place the tray under the grill, and keep a watchful eye on it. It’s ready once the breadcrumbs turn golden, and the cheese has melted.
Cabbage gratin goes perfectly with both meat, fish and chicken!