Savoy cabbage + roast garlic gratin
An easy dinner to prepare on Christmas eve that doesn’t require any hob space and cooks in stages in the oven. Although full of decadent and comforting flavours, this gratin is also still surprisingly light.
- Serves
- 4
- Duration
- 1hr +
Ingredients
- 1 large savoy cabbage (approx 900g) or 2 smaller
- 3 onions, peeled and sliced into thin wedges (6ths or 8ths depending on size)
- 1 large garlic head
- 3 tbsp olive oil
- 180g cooked chestnuts, roughly chopped
- 300ml creme fraiche
- 1 teaspoon dijon mustard
- 1 tablespoon white wine vinegar
- 90g cheddar, grated
- 40g parmesan cheese, grated
- 100g breadcrumbs
- 15g sage leaves
- 1 tablespoon olive oil
Heat the oven to 170c fan/ gas 5.
Prepare the cabbage
Prepare the cabbage by discarding any tough outer layers and slicing into 8 wedges.
Roast
Add the onion wedges and the garlic head to a large oven dish/ roasting tray and add 2 tablespoons of the olive oil. Roast for 20 minutes before placing the cabbage wedges on top, equally distributed, and add the last tablespoon of oil. Roast for further 30 minutes, turning the cabbage wedges from time to time. They will start to catch and the leaves will become golden.
Add the chestnuts
Once cooked, squeeze the garlic out of its skin and discard the skins. Add the cooked garlic and the chestnuts into the tray and mix everything.
Combine the creme fraiche
In a bowl combine the creme fraiche, mustard, and vinegar. Reserve a third of both the cheeses and add the rest to the bowl. Add salt and pepper to taste. Add this sauce to the baking tray, covering all the cabbage wedges.
Blitz the sage and breadcrumbs
Reserve 3 or 4 sage leaves and blitz the rest together with the breadcrumbs in a food processor. Add a tablespoon of oil.
Add the breadcrumbs and bake
Tip the breadcrumbs over the top of the sauce and finally the reserved cheese and sage leaves. Bake for 15 - 20 minutes until golden on top. Serve with a crisp green salad alongside.
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