I hope to also be a resource for putting a healthy meal on the table in a timely manner. The recipe I am posting about today sure fits the bill. Since purchasing the red cabbage at the market for the Spicy Cabbage Slaw, we are still working our way through it. Cabbages are great like that; inexpensive and bountiful. I began searching for specific recipes to use it which isn't something I do often. I came across a gratin recipe from the New York Times and I immediately (as in the next day) make the recipe. And then I made it again. It is easy, very accommodating to different tastes, and can be made well in advance which is perfect for those busy evenings. A great way to use up leftover rice or veggies!
Red Cabbage Gratin slightly adapted from the New York Times
1 small bunch of greens (I have used kale and swiss chard)
2 cups finely chopped red cabbage
6 mushrooms, chopped
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
salt and pepper to taste
1/4 cup chopped parsley
heaping 1/2 cup quinoa (or rice or other whole grain)
1/2 cup grated Gruyere cheese (could also use an aged cheddar)
1. Blanch the greens in a large pot of boiling water for 1-2 min, and immediately cool in a bowl of ice water. Chop coarsely.
2. Preheat oven to 375 degrees F.
3. Heat olive oil in a large pan over medium heat. Add the onion and cook for about 5 minutes.
4. Add the garlic and cook until fragrant.
5. Add the cabbage and mushrooms and cook for about 10 minutes, under the cabbage softens.
6. Add the greens, stir to combine, and add salt and pepper to taste.
7. In a medium bowl, whisk the eggs and then add the cheese, parsley and grain and mix well. Add the vegetables and stir to combine.
8. Grease a baking dish with butter and pour in the egg mixture. Bake for 30 minutes.
Stick it to Fast Food.