Red Cabbage Gratin from "A Multi-Cultural VegetarianThanksgiving"

Red Cabbage Gratin from "A Multi-Cultural VegetarianThanksgiving"

This recipe is from Savuer Magazine's "A Multi-Cultural Vegetarian Thanksgiving." It intrigued me with its unique combination of ingredients and enticed me with its ease of preparation. Wow. This turned out to be a winner. It's tender, creamy, and has a beguiling crust. If you're looking for something different, give it a go.

So you start by shredding the cabbage. I did this with a knife, and didn't worry about getting it too thin.

Next you blend the cream, the paprika, sugar, salt and pepper and bring it to a simmer.

The recipe called for finely chopped walnuts for the crust. I thought it might be nice to use creamy, rich Brazil nuts so I chopped them up. From there, you simply put the cabbage into a buttered oven proof bowl or casserole, pour in the cream mixture and toss with the cabbage, put the crust mixture on top and bake it. It is delicious and I'm sure it will be a hit at our holiday table.

Red Cabbage Gratin

3 tbsp. unsalted butter, softened
9 cups shredded red cabbage (about 1 1/2 small heads)
2 1/2 cups heavy cream
2 tsp. sweet paprika
1 tsp. sugar
Kosher salt and freshly ground black
pepper, to taste
3/4 cup freshly grated Parmesan
3/4 cup finely chopped walnuts
3/4 cup panko bread crumbs

Heat oven to 350 . Grease a 3-qt.round or oval baking dish with 1 tbsp. butter; add cabbage and set aside. Combine cream, paprika, sugar, and salt and pepper in a small saucepan and heat over medium-high heat until mixture just begins to simmer. Pour cream mixture over cabbage and stir to combine. In a medium bowl, toss together Parmesan, walnuts, and bread crumbs; sprinkle evenly over cabbage and dot top with remaining butter. Cover dish with aluminum foil and bake until cream is absorbed and cabbage is tender, about 50 minutes. Remove foil, increase heat to 400 , and continue baking until topping is browned and crisp, about 15 minutes more. Let cool for 10 minutes before serving.