Cabbage & Carrot Gratin

Okay since I have shares in our local CSA – I have been getting tons of cabbage.  Cabbage hasn’t really been a vegetable that I have used much in my cooking life. So I have been forced to learn how to use it. Which isn’t really bad…just a learning curve.  So today I tried this Cabbage and Carrot Gratin that I got from Green Earth Institute,  a great site for learning what to do with various vegetables you get from a CSA.

Posted by Carole Koch

Instead of parsley, try using fresh CSA thyme leaves for the garnish.

In a skillet coated with cooking spray, sauté until crisp tender:
2 cups shredded cabbage
1/2 cup shredded carrots (note: about 1 carrot)
1/3 cup chopped green onions

Transfer to greased 1-quart baking dish.

In a bowl, combine:
1/2 cup milk
1 egg
3 tablespoons shredded cheese

Preheat oven to 375. Pour over vegetables. Garnish with chopped fresh parsley and grated Parmesan cheese. Bake for 40 minutes.

Serves 4.

This was tasty. I used one small cabbage and 2 carrots so I ended up doubling everything else – but the recipe turned out well. I also used Thyme from garden instead of parsley.

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