GRATIN CHOUCHOU BOUCANE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella cheese

Emmental is a similar melting cheese at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino offers a similar flavor profile at a lower price.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

Preheat the oven to 375°F (190°C).

Remove the core and cut the cabbage into wedges.

Boil a large pot of salted water and blanch the cabbage for 5 minutes until tender.

Drain the cabbage and let it cool slightly before chopping it coarsely.

In a skillet, melt butter over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add the chopped cabbage to the skillet and mix well, cooking for an additional 5 minutes.

Pour in heavy cream and stir to combine, letting it simmer for 2-3 minutes.

Season with nutmeg, black pepper, and salt to taste.

Transfer the cabbage mixture to a baking dish and sprinkle with grated gruyere and parmesan cheese.

Top with breadcrumbs and a drizzle of olive oil for extra crispiness.

Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.

Remove from the oven and let it rest for 5 minutes before serving.

Garnish with fresh parsley and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens