Cabbage Gratin

Gratin de Choux

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

This is the exquisite recipe of Madame Maillet. If none of the French cheeses are to be found, substitute Gruyère or Emmenthal.

Ingredients

  • 2 large heads of Savoy cabbage
  • 5 ounces slab bacon
  • 4 tab

Method

Core and quarter each head of cabbage. Blanch the pieces of cabbage twice, starting both times in boiling water. Cut the cabbages into ¼-inch slivers; discard the cores.

Cut the bacon into ⅓-inch cubes and render them in a large sauté pan until golden. Discard most of the bacon fat, add the butter to the pan and heat it well, toss the cabbage into the bacon cubes; salt and pepper and co