When cooking on a budget (and to be environmentally conscious) we think that it is always important to not waste any food we buy. We recently had some cabbage that was starting to wilt and decided that this recipe would be the perfect use for it. The recipe comes from a great vegetarian cookbook we received for Christmas, Vegetarian Suppers by Deborah Madison.
The gratin is yogurt and egg based, rather than cream and cheese. This, combined with fresh herbs and leeks, yields dish that is both fresh and hearty. Accompany this dish is a mustard "cream" that adds an extra layer of flavor. The originally recipe uses sour cream but we went with yogurt to make it lighter. We would have never thought to combine mustard and yogurt but it worked wonderfully in both this dish and on others throughout the week.
Cabbage and Leek Gratin with Mustard Cream
Adapted from Vegetarian Suppers by Deborah Madison
Cabbage and Leek Gratin
1 1/2 pounds green cabbage, chopped into 2-inch squares
3 leeks, white parts quartered and sliced
1/3 cup flour
1 cup milk
1/3 cup yogurt
3 eggs
3 tbs parsley or dill, chopped
Preheat oven to 350* and oil a casserole dish. Boil a pot of water, season with salt, add vegetables, and cook for 5 minutes. Strain vegetables and remove as much liquid as possible.
Whisk together flour, milk, yogurt, eggs, herbs, and 3/4 tsp of salt. Add cabbage and leeks and mix to combine.
Pour into casserole dish and bake for 45 minutes until firm and lightly brown. Serve with mustard cream.
Serves 4.
Mustard Cream
1 shallot, finely diced
1 tsp vinegar
2/3 cup yogurt
2-3 tsp dijon mustard
Mix shallot and vinegar in a bowl with a pinch of salt. Let sit for 5 minutes. Whisk in yogurt and mustard. Taste for seasoning.
