Layered Lentil and Cabbage Gratin
This is a wonderfully simple, comforting, rustic-country style dish. Cooked cabbage and lentils are an excellent combo. Really yummy as a side dish with pork chops or poultry.
Preheat oven to 400.
Grease a small-medium baking dish.
1 c. cooked lentils (french green or brown)
2 tsp. olive oil
1/4 c. thinly sliced mild onion
1/2 small clove garlic, minced or pressed
Salt and pepper
1/4 c. white wine
4 c. shredded green cabbage
1/2 c. cream
1/8 tsp. ground nutmeg
1/3 c. shredded Swiss or Gruyere cheese
Spread the lentils into the bottom of the baking dish.
Saute the onion and garlic in the oil for 2-3 minutes, until soft and aromatic. Season with salt and pepper. Add the wine and simmer on low until it has mostly evaporated, about 3-5 minutes. Add the cabbage, and 2 Tbsp. water. Season with a little more salt to taste if desired. Cook until the cabbage is somewhat soft and the liquid has mostly evaporated again, about 5-6 minutes more.
Spoon cabbage over the lentils, and gently press flat with the back of your spoon.
Using the same saute pan, combine the cream and nutmeg, and bring to a low simmer. Allow to cook for a 1-3 minutes, until the cream reduces a bit. Pour cream evenly over the cabbage, and sprinkle with the cheese.
Bake for about 20 minutes, or until it's bubbly and lightly browned.
Recipe created or adapted by Liz Talley, Urban Graze
All rights reserved©
