Cabbage, Cheese & Mustard Gratin

Cabbage, Cheese & Mustard Gratin 


  • 250ml whole milk (1 generous cup)
  • 1 whole clove
  • 1 dried bay leaf, broken
  • 1 1/2 TBS butter
  • 1 1/2 TBS flour
  • salt and white pepper to taste
  • 1 TBS Dijon mustard
  • 60ml double cream (1/4 cup)
  • 75g grated strong cheddar cheese (2/3 cup)
  • 1/2 medium sized white cabbage
  • 1/2 TBS melted butter
  • 8 round crackers, crumbled


  1. Add the clove and bayleaf to the milk. Bring just to the boil, then set aside to infuse for about 15 minutes. Remove the clove and bay leaf and discard.
  2. Cut your cabbage into 4 thick wedges, keeping them intact via the core.
  3. Bring a pot of lightly salted water to the boil. Add the cabbage wedges and bring back to the boil. Boil for several minutes, then drain very well. Set aside.
  4. Melt the butter in a saucepan until it begins to foam. Whisk in the flour and allow it to cook for a vew minutes until it starts to smell a bit nutty. Pour in the milk slowly, whisking continuously until the mixure has thickened nicely. Whisk in the cheese and allow it to melt. Whisk in the cream and Dijon mustard. Season to taste with salt and white pepper.
  5. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish large enough to hold the cabbage and lay the cabbage wedges into it. Pour the cheese sauce over all. Mix together the cracker crumbs and butter and scatter over top.
  6. Bake for 45 to 50 minutes until golden brown and a the tip of a knife slides easily into the cabbage.

source : https://theenglishkitchen.blogspot.com/

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