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.