Napa Cabbage Gratin

Name: Napa Cabbage Gratin
Ingredients: 1 yellow onion medium, thinly sliced; 3 tablespoons butter; 1/2 teaspoon dried thyme leaves or fresh; 1 head napa cabbage thinly sliced; 1/2 cup cream; salt; pepper; 1/4 teaspoon grated nutmeg freshly; 1/2 cup grated Parmesan cheese; 1 cup bread crumbs

10 ingredients

2 steps

Ingredients

1 yellow onion medium, thinly sliced
3 tablespoons butter
1/2 teaspoon dried thyme leaves or fresh
1 head napa cabbage thinly sliced
1/2 cup cream
salt
pepper
1/4 teaspoon grated nutmeg freshly
1/2 cup grated Parmesan cheese
1 cup bread crumbs

Directions

1

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.
2

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.