Food from the Farm: Fry Family Farm's Potato Cabbage Gratin
Around this time of year, I start to get tired of cooking the same old things. At my house we preserve a lot of the garden's bounty - which I love - but by March we are ready for new flavors. It will be a little while yet before our Minnesota garden starts giving us anything green, so this year I am taking a new angle on seasonal cooking and trying a Week of All New Recipes. Whooee! A small culinary adventure.
This recipe was shared with us by the Ashland Food Co-op, and given to them by Fry Family Farm, in the Rogue Valley, Oregon. It caught my eye because it mostly used "winter foods", but combined them in a way that was new to me. It's a keeper! It was much quicker to make than my usual potato gratin, but equally good, and with the cabbage as an added nutritional bonus. I served it with a salad of bitter greens for a light supper.
Fry Family Farm's Potato Cabbage Gratin
- 1 pound Yellow Finn potatoes, cut into ¼ inch slices
- 1 ½ pounds green cabbage, cut into ribbons
- Sea salt and black pepper
- ¼ cup unsalted butter
- 3 tablespoons fresh sage leaves, chopped, or 1 tablespoon dried
- 3-4 cloves garlic, minced
- 1 1/3 cups milk of choice
- 3 eggs
- ½ cup Parmesan cheese, grated
- 1/3 cup flour of choice
Pre-heat oven to 350 degrees.
Bring a gallon of water to a boil. Add the potatoes and boil until nearly tender (about 6 minutes). Remove from boiling water with a slotted spoon. Set aside.
Add the cabbage to the water and boil for about 5 minutes. Drain and dry in a kitchen towel.
Combine the potatoes, cabbage, and salt and pepper to taste in a bowl.
Melt the butter in a small skillet, and add the sage and garlic. Cook for a few minutes. Toss with the potatoes and cabbage, and transfer to a baking dish.
Combine the remaining ingredients, whisking well. Pour over the vegetables, and bake for about 50 minutes.
Let cool before serving, and cu
By: Barbara Putnam | Mar 26, 2011 12:19 PM | Permalink
The end of the last sentence is cut off... How do people serve this? Room temperature? Still warm but not hot? Do you cut it up or scoop in out with a spoon?
By: M.E. Bryan | Mar 25, 2011 05:54 PM | Permalink|
Squeaky: I think perhaps you're wondering if Parmesan cheese isn't redundant, similar to "Pizza pie." Actually, I don't think it's the same. I think the cheese in question is a product of Parma, Italy. So it's Parmesan. But I think ANYthing from Parma is Parmesan, actually, including its citizens. So, it's correct to say Parmesan cheese.
By: SqueakyChu | Mar 25, 2011 02:46 PM | Permalink||
By: Pat Bitton | Mar 25, 2011 06:53 AM | Permalink||
By: SqueakyChu | Mar 25, 2011 03:22 AM | Permalink|
I came back to say I just made this recipe. It came out very nice. Be careful with heating the butter, garlic and sage. I burnt mine the first try. Don't heat it very long. I probably was a little light on the salt, but I guess that's okay. I still have to try this dish out on my family. I'm curious as to whether or not they'll like it.
By: SqueakyChu | Mar 25, 2011 12:05 AM | Permalink|
I'm off to make this recipe now as well. Hope it's as good as it looks!
By: | Mar 24, 2011 04:59 PM | Permalink|
This cabbage & potato Gratin recipe sounds awesome, quick and nutricious. I will give it a whirl and let you know how my family likes it. Thanks for the information, Dee
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