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Potato & Cabbage Gratin

by Jac's Veghead (follow)
Easy (2874)      Dinner (2274)      Vegetarian (1517)      Vegetables (486)      Cheese (387)      Potatoes (133)      One Pot (53)      Cabbage (35)     
This warming dish is so much more than just potatoes and cabbage and if you use an oven-safe pan it is a satisfying one pot dish.

I have made this classic recipe lighter by swapping the heavy cream for stock and removing the fatty pancetta, feel free to add them for a heavier dish.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Makes: 2 servings

1 tablespoon butter
1/3 head green cabbage
2 potatoes
1/4 teaspoon salt
1/4 cup vegetable broth
1 teaspoon whole seed mustard
Black pepper to taste
1/4 cup melting cheese

Preheat your oven to 180C. Melt the butter in an oven-proof pan over a medium heat.

Meanwhile, remove the outer cabbage leaves and the core and chop roughly.

Add the cabbage to the buttered pan and cook, stirring occasionally, until the leaves are wilted.

While the cabbage is wilting dice the potatoes into bite-sized pieces then add to the pan.

Make the vegetable stock in a jug and combine the mustard, salt and pepper. Pour the liquid into the pan and stir to combine with the potatoes and cabbage.

Cover and bake until the potatoes are just tender and the stock is absorbed - will take about 15 minutes.

Remove the lid and check the potatoes are soft. When they are give the dish a stir then sprinkle with cheese.

Place the pan under the grill or in the oven and bake until the cheese is golden brown - about 5-10 minutes.

Enjoy hot with some crusty bread straight from the pan with a loved one.

#One pot
I like this Recipe - 4
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