Saveur (November 2010)
We won't belabor the point here.
This Red Cabbage Gratin was unanimously the least favorite dish among our Thanksgiving guests.
We initially selected it out of Saveur because it was so unique sounding.
We'd made other gratins -- why not one featuring red cabbage?
Well, here's why.
Or maybe it tastes exactly like what it is: red cabbage braised in cream and paprika with a walnut Parmesan topping.
The braised cabbage actually tastes good, but the cheesy topping seems, well, a bit off to us, like it belongs on another dish.
Some of our guests said they didn't mind the flavors, but everyone thought it seemed out of place for a Thanksgiving menu.
3 tbsp. unsalted butter, softened
9 cups shredded red cabbage (about 1 1/2 small heads)
2 1/2 cups heavy cream
2 tsp. sweet paprika
1 tsp. sugar
Kosher salt and freshly ground black pepper, to taste
3/4 cup freshly grated Parmesan
3/4 cup finely chopped walnuts
3/4 cup panko bread crumbs
Heat oven to 350°. Grease a 3-qt.round or oval baking dish with 1 tbsp. butter; add cabbage and set aside. Combine cream, paprika, sugar, and salt and pepper in a small saucepan and heat over medium-high heat until mixture just begins to simmer. Pour cream mixture over cabbage and stir to combine. In a medium bowl, toss together Parmesan, walnuts, and bread crumbs; sprinkle evenly over cabbage and dot top with remaining butter. Cover dish with aluminum foil and bake until cream is absorbed and cabbage is tender, about 50 minutes. Remove foil, increase heat to 400°, and continue baking until topping is browned and crisp, about 15 minutes more. Let cool for 10 minutes before serving.