Creamy Cabbage with Sundried Tomatoes

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Serves:6

Preparation: 25 mins

Cooking Time: approx. 20 mins

Resting Time: approx. 10 mins

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I found this scrummy recipe at EatingWell.com by Marianne Williams, published 12th December 2024 and we absolutely loved it.

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Sundried tomatoes have an amazing intensity of flavour and even using its cooking oil just elevates the dish with this lovely creamy texture of the sauce.

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Ingredients

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•     2 tablespoons unsalted butter

•     1 small head cabbage (2 pounds), sliced (about 10 cups) 

•     2 small sweet onion, or large Spanish onion thinly sliced (about 1 cup)

•     1 teaspoon salt, divided

•     3 tablespoons all-purpose flour

•     ¾ cup oil-packed sun-dried tomatoes, drained and chopped, divided (this was a             whole jar)

•     One pack chestnuts (optional)

•     2 cups whole milk

•     1 teaspoon dry mustard

•     ½ teaspoon ground fennel seeds (use a pestle and mortar)

•     1 cup shredded Gruyère cheese, divided

•     2 tablespoons crispy fried onions or shallots (optional)

•     1 teaspoon fresh thyme leaves

 

 

Method

 

 

1. Preheat oven to 180°C.  Using an oven proof casserole pan with a lid, start this dish on top of the hob and melt some butter with the oil.
    

2. Add the finely sliced onion and gently caramelise in the butter - then add the finely sliced cabbage stirring often, until tender, 15 to 18 minutes.
    

3. Sprinkle 3 tablespoons flour over the mixture and add three quarters of the sun-dried tomatoes. Cook, stirring constantly, until no visible flour remains, about 1 minute.
    

4. Gradually stir in 2 cups milk.
    

5. Add 1 teaspoon mustard, ½ teaspoon ground fennel and the remaining ½ teaspoon salt; stir to combine.
    

6. Remove from heat and add ½ cup Gruyère; stir to combine. 
    

7. Top the cabbage mixture with the remaining ¼ cup sun-dried tomatoes and ½ cup Gruyère.
    

8. Bake in the oven, uncovered, until melted and starting to brown, 18 to 20 minutes. 
    

9. Remove from the oven, rest for up to ten minutes and serve with fresh chopped herbs such as thyme on the top of the dish.