I cannot for the life of me explain what drew me to this recipe. I mean, I like cabbage well enough but not enough to risk making cabbage gratin. (recipe there) It’s a recipe and concept that seems like it could go wrong in 50 ways of gag-me. And yet, I did.
It was super easy, not nearly to my usual level of fussiness. The cabbage, cut in wedges, was roasted first with a bit of olive oil and then sauced with cream, leeks and garlic. Topped it with Gruyere cheese and baked again.
I had cabbage and bread for Easter dinner in self isolation, I said, my voice cracking just a bit, neglecting to mention the homemade butter, cream and Gruyere. It was fabulous.
