Week 27 and baby is 14.5 inches and already 2 pounds! So that means a cabbage in food comparison talk.I love cabbage. Maybe it’s my Lithuanian roots that rely heavily on potatoes and cabbage that make it so much a fan or maybe it’s just an excellent vegetable, period. We love coleslaw, we love it braised. We make those so often that I wanted to find yet another recipe that we would make often. Have you ever had scalloped potatoes? Imagine those but use roasted cabbage instead. This is great alongside a roasted protein source or as a part of a vegetable heavy meal. We literally eat this as our main course-it’s that yummy.
Ingredients:
1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1 ½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
(2 cups whole milk if not using cream + 2 Tablespoons flour)
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
8 oz. Gruyère, grated (about 1½ cups)
½ cup Parmesan, finely grated (about ½ cup)
Place oven racks in the upper third and middle of the oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)
Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. (Whisk in flour if using whole milk)Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; or hand blend until smooth.
Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in a dish so wedges are lying on a cut side; pour cream mixture over. Bake on a middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool for 30 minutes
Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
