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Savoy Cabbage Gratin

Adapted from All About Braising, by Molly Stevens. 4 to 6 servings
From: http://orangette.blogspot.com/2008/11/out-of-love.html
I know its just cabbage, but this recipe is reportedly terrific. I will report or delete once I've tried it!

3 Tbsp. unsalted butter
1 Savoy cabbage (about 1 ½ lb.), quartered, cored, and sliced into ½-inch-wide shreds
1 bunch scallions, white and green parts, sliced into ½-inch-wide pieces
Kosher salt
1 ¾ cups mild chicken or vegetable stock
1 ripe Saint-Marcellin cheese (about 3 oz.), or an equal amount of triple-cream cheese. Alternatively, use a good triple-cream cheese, such as Delice de Bourgogne, Pierre Robert, or Brillat-Savarin. Do not to use the rind as it’s too pungent.

Set a rack in the middle of the oven, and preheat the oven to 350°F. Lightly butter a large (roughly 10”x 14”) gratin dish, or another dish of similar size.

Melt the butter in a large (12-inch or bigger) skillet over medium-high heat. Add the cabbage and scallions, season generously with salt, and cook, stirring, until the cabbage is nicely wilted and just beginning to brown in spots, about 10 minutes. Add the stock, bring to a steady simmer, and cook, stirring occasionally, for 2 minutes.

Transfer the cabbage, scallions, and all the liquid into the prepared gratin dish. Cover tightly with foil, and bake for 45 minutes. Remove the foil, and continue to bake until the liquid is mostly evaporated, about 20 minutes more. Then remove the dish from the oven. Cut the cheese into small lumps and scatter it over the cabbage. Increase the oven temperature to 375°F, return the dish to the oven, and cook until the cheese is thoroughly melted, about 10 minutes.

Serve hot or warm, as a side dish for almost any meat. I’ll bet it would also be delicious with an egg. Or on its own, as a light meal, with a hunk of bread.

Savoy cabbage & bacon in cream

1 3/4 lb savoy cabbage, shredded
1 medium onion, finely chopped
1/2 cup diced bacon
2 tbsp butter or goose fat or lard
salt & ground pepper
nutmeg
1 1/4 cups double cream

1. Halve the cabbage, cut out the stalk and shred the leaves finely. Saute the onion and bacon in the butter until onion is translucent and bacon is crisp.

2. Add the cabbage, season with salt, pepper and nutmeg to taste, cover and cook for about 15 mins.

3. Pour in the cream and reduce the heat to low until the mixture is creamy and the cabbage is tender.