Holy Winter batman! It’s dark and raining and windy… I love it. I just cranked up the heat, turned on the fire place, threw on one of John’s massive hoodies and cozied up on the couch with a blanket and my slippers. Wait a minute, who am I kidding? I wear my slippers all the time anyway. Even when it’s 30 degrees outside. Or when I go check the mail. They even come to my friend’s houses with me. I love me some good slippers! And speaking of Winter…
We finally have cabbage! Actually, we had cabbage 2 weeks ago. But I was stoked to see it! It’s a sure sign that the fall/winter veggies are on their way. When John mentioned we got cabbage in our box I thought “yes! cabbage rolls baby!”… Then I got home. It was only half a cabbage. Half a very large cabbage, mind you. I guess I could have made a cabbage roll bake type thing but the following was an excellent alternative. And believe me, by the end of fall/winter, I’m gonna need alternative cabbage cooking methods because we end up with a lot of cabbage in our CSA in Winter. And parsnips. Lots of parsnips too. Oh, parsnips…
Leek & Cabbage Scallop
2014-07-21 11:15:29
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Ingredients
- 1 Head Cabbage (or half a large one), roughly chopped.
- 2 Leeks, cleaned and thinly sliced.
- 1/2 Medium Sized White Onion, diced.
- 2 Cloves of Garlic, finely chopped.
- Handful of Fresh Soft Herbs (i.e. thyme, oregano, sage), stemmed and roughly chopped OR 2 Tbsp Dried Italian Herbs.
- 4 Sundried Tomatoes, finely chopped.
- 2 Tbsp Butter, unsalted.
- 2 Tbsp White All-Purpose Flour.
- 1 Tsp Ground Nutmeg.
- 1 C Milk.
- 1/2 C Aged Cheddar Cheese, grated.
- 2/3 C Gruyere Cheese, grated.
- 2/3 C Fine Bread Crumbs or Panko.
- Extra Virgin Olive Oil.
- Kosher Salt & Fresh Cracked Black Pepper.
Instructions
- Pre-heat your oven to 350 degrees F and lightly grease a 2 quart baking dish. Line a cookie sheet with aluminum foil and place the dish on top. This will prevent bubbles and drips that occur during the cooking process from landing in the bottom of your oven while the foil makes for easy cleanup.
- Bring a large pot of salted water to a boil with the cabbage in it. Cook until barely tender, about 8 to 10 minutes and drain well.
- Meanwhile, in a large saucepan, heat a couple Tbsp of oil over medium heat. Once hot, toss in the onion and leeks. Cook until translucent, stirring occasionally. Add the garlic, sundried tomatoes, and herbs and cook until just fragrant. Remove from heat and dump the mixture in a bowl, returning to pot to the stove.
- Turn the heat down to medium-low and gently melt the butter. Once it starts to sizzle, add the flour, milk, nutmeg, salt and pepper to taste. Stir constantly until thickened. Fold in the cheese and mix well. Remove from the heat and add the onion mixture and the cabbage to the rue (that's what this sauce is called - more or less) and fold until combined.
- Dump into the prepared baking dish and top with bread/panko crumbs. Bake in the oven about 30 minutes or until the top is golden brown and the sides are bubbly and oozy.
- Remove from the heat. Let stand 5-10 minutes. Serve.
- Eat.
She Eats http://sheeats.ca/
P.S. For extra scrumptiousness, if you have truffle oil, drizzle a little on each portion. Heaven!
Yum!! Leeks are one of my favorite vegetables.
Oh that is so great that you have your own home-grown cabbage. It is just too hot here in Tennessee to grow much cabbage and I seem to wait until it to late to plant it…until this year…I just planted my fall/winter garden and if all goes well I will be making your fantastic cabbage recipe using my own cabbages. It is still warm here…78 degrees during the day…just a hint of winter…I am looking forward to our own cozy days. Ciao.
I never know what to do with our cabbage besides making coleslaw! Love this scallop idea girl =)
This looks delicious. I love making cheese-sauce covered baked veggies when it starts to get cold out!
So that’s what happened to my clothes…
@ John: you know everything you own is simply mine by extension, right?