Savor The Earth

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Whole Foods Recipe: Cabbage and Cheddar Gratin April 18, 2010

Filed under: easy,locavore,thrift,vegetables,vegetarian,whole foods — Austin Frugal Foodie @ 11:16 am

cabbage casserole

Last night I baked up a recipe from the Whole Foods website for a cabbage and cheddar gratin.  Using Texas-grown cabbage (only 69¢ a pound at Central Market), Full Quiver Farm’s medium-sharp cheddar, Arrowhead Mills organic yellow cornmeal and Central Market organic Dijon mustard ($2.09 for the 9-ounce jar), plus a dash (about 1/3 teaspoon, actually) of homemade garam masala, I baked up this easy, hearty and tasty vegetarian dish.  Nearly vegetarian in my kitchen, anyways.  I used my homemade turkey broth instead of the vegetable broth called for.

For the herbs I snipped backyard sage, rosemary and thyme and just for funsies threw in a minced large basil leaf—’cause we’re growin’!  A scant teaspoon of salt (Real Salt) seasoned the lot just right.

We enjoyed this mustardy, filling main course and the preparation was simple.  I forgot to take a photo of the whole completed dish (sorry!) but you can get a gander on the link.  I did use a bigger baking pan than the recipe suggested.  I don’t know how they fit all that into an 8″ square dish.  I buttered up my 2.5-quart Le Creuset buffet casserole, over 10″ wide, and baked the gratin in the toaster oven.  For the initial baking, I put the lid on it, instead of using foil.  I raised the oven temperature to 400° for the last 15 uncovered minutes to promote browning.

Texas cabbage won’t be around much longer.  So get your hands on a head—it’s cheap!—and enjoy a cool afternoon of carefree baking.  You’ll be glad you did at dinnertime.

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One Response to “Whole Foods Recipe: Cabbage and Cheddar Gratin”

  1. austinfrugalmom Says:

    Yum!


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