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Cabbage Gratin with Polenta Popular

Preparation Time:
15 minutes
Cooking Time:
45 minutes
Recommended Wine:
Difficulty Level:

1 head red cabbage, chopped

1 onion, diced

1 1/2 C milk

1 potato, peeled and grated

1 apple, grated

2 C prepared polenta (available at grocery stores and specialty shops)

3 C sharp cheese, grated (old cheddar recommended)

Preparation Instructions:

1) Core and chop the cabbage and dice the onion

2) Boil the cabbage for five minutes, then drain off the water

3) Return cabbage to pot, add the onion and a little butter or cooking oil

4) Sautee the cabbage and onion, then add the milk

5) Boil the cabbage and onion in the milk for ten minutes, on high heat, stirring to prevent sticking

6) Remove cabbage from heat once the liquid is significantly reduced, and set aside

7) Lightly oil a baking dish

8) add prepared polenta to the oiled dish by the spoonful

9) top with grated apple and grated potato

10) pour cabbage mixture over everything

11) top with shredded cheese

12) bake at 350 for about 30 minutes

13) remove from oven

14) serve hot as a side dish or a light main course, and enjoy

Seasonality: December-February (Winter)

Location: Ottawa (Eastern Forest Region)


The sharp flavour of cabbage mellows when cooked in milk.

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