This recipe comes to us from the kitchen of local food writer and cooking teacher Marisa McClellan. More of her recipes can be found at Food in Jars.
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
1/4 teaspoon freshly grated nutmeg
1/2 cup grated parmesan cheese
1 cup bread crumbs
In a large skillet, melt the butter over medium heat. Add the onion and thyme leaves and sweat until translucent. This should take five to six minutes.
Add the cabbage. Using tongs, gently toss the cabbage into the onions and butter until everything is combined. 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.
At this point, check the cabbage. Once it’s cooked down and seems tender to the tooth, remove it from the heat and sprinkle on the breadcrumbs. If you prefer, transfer the cabbage to a different casserole dish prior to applying the breadcrumbs. However, if your skillet is oven-safe and you feel comfortable using it as a serving dish, feel free to use it as such.
Bake the gratin at 425 degrees until the topping is brown and bubbly.
