We took a field trip over to the Ballard farmers’ market last weekend and got, among other delicious things, some beautiful cabbages. This recipe, a filling main dish, is almost straight out of Local Flavors.
1 pound yellow potatoes (about 3-4)
about 1 pound green cabbage
4 tbls. butter, plus more for dish
1 garlic clove
1 1/3 cups milk
1/2 cup grated cheese (Parmesan or other hard, white cheese)
1/3 cup AP flour
salt and pepper
- Preheat oven to 350F. Butter a 2 quart baking dish. Put a large pot of water on to boil.
- Peel and slice potatoes to 1/4 inch thick.
- Slice the cabbage roughly into ribbons.
- Add potatoes and 1 tbls. salt to water. Boil for 5 minutes. Remove potatoes to a bowl.
- Drop cabbage into water and cook for 5 minutes. Remove cabbage from water and place on an old dish cloth. Squeeze out as much excess water as you can.
- Melt butter in small skillet and toss garlic in for one minute.
- Gently toss cabbage, potatoes, butter and garlic, and salt and pepper (to taste) together. (Your potatoes may break up a little, but no worries, it will all bake up nicely.) Pour into baking dish.
- Whisk milk, eggs, cheese, and flour together. Pour over potato mixture. (Reserve a little cheese to sprinkle on top.)
- Bake for 50 minutes and cool slightly before serving.
4 to 6 servings
We served it with crusty bread and sausage, but this could easily be a vegetarian main.