Monday, March 28, 2011

cabbage gratin

I feel like side dishes are for a different demographic. Like for people with a spouse. Or for people with regular potlucks. Or for professional chefs. People who use menu planning apps. Mothers. I don't know: somebody that is not me. These last few months I have amassed a hat collection so that I can stop showering, for chrissakes.

Is this just a function of grad school? A function of grad school-cum-secret-life-as-an-artist? Am I going into slob remission? Being on top of things is hard.

(hat tip to Hyperbole and a Half for nailing this phenomenon so hilariously)

So it's not really fair that I fault this technique for braised cabbage/bokchoy/fennel for being a side dish: I've started eating it over pasta for lunch and it's delicious, even if it doesn't have that gold star casserole-y "take this to school every night to eat at rehearsal" goodness. Every time I don't know what to do with a green thing and I braise it I surprise myself with my culinary savvy. Especially given that cabbage is mega-cheap, this tastes surprisingly sophisticated.

+Chop a head of cabbage (or bok choy or fennel or a combo) thin and saute it in some butter with some chopped scallions or leeks, something oniony without the hassle and time of onions. For maybe 10 minutes, until the cabbage is wilty and maybe a little brown.

+Add a cup or two of good stock-- you know, that you made from the peels in your freezer.

OPTION 1: Simmer until the cabbage is soft and the liquid is mostly gone. 15-20 minutes?

OPTION 2 (via Orangette): Simmer for just a minute, then cover the pan with tin foil and bake in the oven at 350 for about half an hour. When it seems like the cabbage is soft and the liquid is mostly gone, take off the tinfoil and sprinkle the top with breadcrumbs and a soft cheese. Increase the temp to 375 and bake until the crust is toasty.

1 comment:

Adam said...

coworker saw picture of me in above hat and has started calling me Holden, as in Caulfield.