The recipe also works well with mature cheddar or gruyere cheese.
Ingredients:
- 1 Savoy cabbage, sliced (a January King cabbage would also work well)
- 2 onions, thinly sliced
- 2 tsp fresh thyme leaves
From the cupboard:
- 60g butter
-
100g day old sourdough or other firm bread
-
50g hazelnuts, roughly chopped
-
100g taleggio cheese, chopped
-
150ml double cream
-
100 ml warm vegetable stock (made with a whole stock cube)
Method:
1. Preheat the oven to 180c. Melt 20g butter and fry the onions for 8-10 minutes until soft.
2. Blanch the cabbage in a pan of boiling water for 4 minutes or microwave for the same time until tender. Spread out in a gratin dish and mix in the onion.
3. For the topping, melt the remaining butter. Make breadcrumbs with the bread either by hand or in a small food processor. Combine with the chopped nuts, thyme and melted butter. Season and stir the taleggio into the mixture.
4. Add the cream to the stock, pour over the cabbage mixture then scatter with the nutty crumbs. Bake for 30-35 minutes until bubbling and browned.