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Recipe

Over-the-top Cheesy Cabbage Gratin

If you ordered one of our boxes from Top Box recently, you may have been among those comparing the size of one of the most versatile spring brassicas - cabbage - to that of a baby, and not sure which would be bigger - thanks Perilloux Produce! Fortunately, hearty cabbage can last a surprisingly long time in the fridge. If you’ve already made slaw, cut off a hunk for crudite or fermented half a head into a sour kraut and you’re looking for something new to do with cabbage, try this cheesy, shallot-y, caramelized gratin. The cabbage gets toasty, the sauce gets rich and creamy, and the whole thing turns out to be oh so delicious.

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Ingredients

  • 1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
  • 2 Tbsp. extra-virgin olive oil
  • 1½ tsp. kosher salt, plus more
  • 1 tsp. freshly ground black pepper, plus more
  • 2 medium shallots, quartered through root end
  • 4 garlic cloves
  • 2 cups heavy cream
  • 1 Tbsp. thyme leaves, plus more for serving
  • 1 Tbsp. unsalted butter
  • 3 oz. Gruyère, grated (about 1½ cups)
  • ½ oz. Parmesan, finely grated (about ½ cup)

Directions

Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on the middle rack, uncovered, until the cream thickens, 30–40 minutes. Let cool 30 minutes.

Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and the gratin is deeply browned, about 4 minutes. Top with more thyme.

Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.