Napa Cabbage Gratin


1 medium yellow onion, thinly sliced
3 tablespoons butter
1/2 teaspoon fresh or dried thyme leaves
1 large head of napa cabbage, thinly sliced
1/2 cup cream
salt and pepper to taste


In a large skillet, melt the butter over medium heat. Add the onion and thyme leaves and sweat until translucent. Add the cabbage, turn it into the onions and butter until everything glistens and put a lid on the veggies to allow the cabbage to cook down a bit. After seven or eight minutes, remove the lid, add salt, pepper, nutmeg and cream. Stir to incorporate and replace the lid. Let the cabbage simmer in the cream for a few moments.
Meanwhile, mix the parmesan cheese and breadcrumbs in a small bowl. Check the cabbage. If it's cooked down and seems tender to the tooth, remove it from the heat and sprinkle the breadcrumbs on (it's at this point that you would transfer the cabbage to a different casserole dish, if you don't want to serve it in the pan you've cooked it in thus far). Bake at 425 degrees until the topping is brown and bubbly.




Adapted from


4 servings


Thursday, December 10, 2009 - 3:53pm


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