Braised Cabbage Gratin

Serious comfort food: warm, sweet, and soft. The Swiss cheese has a nuttiness or bitterness that goes very, very well with cooked cabbage. Yum.

Braised Cabbage Gratin

1 medium head Savoy cabbage
1/2 large onion, diced
3 tbsp butter
Scant 1/4 cup low-sodium soy sauce + enough water to equal 1 3/4 cups
1/2 tsp garlic powder or 1 clove minced garlic
1/2 tsp smoked paprika
Pepper
1 cup grated Swiss cheese

Finely slice or shred the cabbage. Combine the soy sauce, water, garlic powder, and smoked paprika. Preheat the oven to 350.

Melt the butter in the bottom of a Dutch oven (or other oven-to-stove safe pot) over medium heat. Add the cabbage and onion. This will entirely fill your Dutch oven and threaten to overflow. Don't worry -- it will be hard to stir for a few minutes but will decrease in volume as it wilts. Stir frequently until wilted and just beginning to brown, about 10 minutes. Add the soy sauce/water combination. Turn up the heat to medium-high and bring to a simmer; simmer about two minutes.

Cover the pot and put in the oven for 40 minutes. Uncover, and cook 20 minutes longer, until most of the liquid is gone. Top with the cheese; cook 15 more minutes.

Serves 4-6 as a main dish; many as a side dish.


Inspired by a Molly Stevens recipe from All About Braising.