Young Dutch Woman Gathering Cabbages in a Basket, 1800s
Young Dutch Woman Gathering Cabbages in a Basket, 1800s.

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Still Life of Cabbages, Carrot and Turnips
Still Life of Cabbages, Carrot and Turnips
Giclee Print

Hughes, William
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Chou Glorieux
Bon Appetit October 1980

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1 large or 2 small heads cabbage,
cut into quarters and cored
1/4 cup (1/2 stick) unsalted butter
1 tablespoon vegetable oil
4 celery stalks, chopped
2 onions, finely chopped
1 green pepper, chopped
1/2 cup chopped green onion
1/2 pound cheddar cheese, grated
3 slices bread, toasted
1 cup whipping cream
3/4 cup bread crumbs
4 small garlic cloves, minced
2 tablespoons fresh minced parsley
Salt and freshly ground pepper

Parboil cabbage until tender. Drain well and slice into small pieces.
Melt butter in large saucepan or skillet over medium heat. Add oil,
celery, onion, green pepper and green onion and sauté until limp.
Add cabbage and mix well. Cover and cook over very low heat about
10 minutes, stirring once or twice. Stir in all but about 1/4 cup cheese
and mix well. Let cook a few minutes.
Preheat oven to 350 degrees F. Soak toast in milk until soft. Squeeze
out milk and add bread to cabbage mixture. Blend in cream, half of
bread crumbs, garlic and parsley. Remove from heat and mix well.
Season with salt and pepper. Turn into shallow 3-quart casserole.
Combine remaining breadcrumbs and cheese and sprinkle over top.
Bake uncovered about 30 minutes. Serves 8 to 10.

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