Prep 30 mins
Cook 1 hr
A traditional Creole sidedish that elevates cabbage to new heights! Originally from an October 1980 Bon Apetit magazine from a section called "Creole Cooking at the Source".
- 1 large head of cabbage, cut into quarters and cored (or 2 small heads)
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 tablespoon vegetable oil
- 4 stalks celery, chopped
- 2 onions, finely chopped
- 1 green bell pepper, chopped
- 1⁄2 cup green onion, chopped
- 1⁄2 lb cheddar cheese, grated
- 3 slices bread, toasted
- 1 cup heavy cream
- 3⁄4 cup plain breadcrumbs
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
- salt & freshly ground black pepper
- Parboil cabbage until tender;drain well and slice into small pieces.
- Melt butter in large saucepan or skillet over medium heat.
- Add oil,celery,onion,green pepper and green onions and saute until limp.
- Add cabbage and mix well.
- Cover and cook over very low heat about 10 minutes, stirring once or twice.
- Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
- Preheat oven to 350 degrees.
- Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
- Blend in cream, half of breadcrumbs,garlic and parsley.
- Remove from heat and mix well; season with salt and pepper.
- Turn into shallow 3-quart casserole.
- Combine remaining breadcrumbs and cheese and sprinkle over top.
- Bake uncovered about 30 minutes.
Everyone gobbled this down and asked for seconds. It was light and creamy and filling (the main and only course). Meat eaters loved it! Couldn't tell it was cabbage. Really lovely dish.