VCE: Cabbage And Rye Panade

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* Exported from MasterCook *

 

Cabbage And Rye Panade

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 278

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic -- for the dish

butter -- for the dish

3 cups Herb and Garlic Broth -- up to 4

OR Basic Vegetable Stock

made with 6 extra garlic cloves -- crushed

and 6 large sage leaves

(see separate recipes)

3 tablespoons butter

1 small onion -- thinly sliced

1/2 teaspoon juniper berries -- crushed

2 tablespoons coarsely chopped sage

2 pounds Savoy or green cabbage -- about

quartered and sliced into ribbons

Salt and freshly milled pepper

4 slices rye bread

1 cup grated Gruyère or Teleme

 

SERVES 4

 

With layers of vegetables, bread, and broth, a panade lies somewhere

between a soup and a gratin. It's just the sort of dish to have on a

winter Sunday evening when you want something special but not too

demanding. Serve it with the broth, followed by a simple salad, such as

Red Lettuces with Radish Sprouts.

 

Preheat the oven to 350F. Rub a 2-quart gratin dish with garlic, then with

butter. Make the stock and season it well.

 

Meanwhile, melt the butter in a wide skillet over medium heat until it

begins to brown a little. Add the onion, juniper, and sage and cook until

the onion begins to brown. Add the cabbage to the pan, sprinkle on a

teaspoon of salt, and add 1/2 cup water. Cook until the cabbage is tender

and browned in places, about 20 minutes, occasionally turning it with a

pair of tongs. When done, taste for salt and season with pepper.

 

Place half the cabbage in the dish, cover it with the bread, followed by

the cheese, then the remaining cabbage. Pour the broth over all, and bake

until bubbling and the edges of the cabbage leaves are attractively

browned, about 45 minutes. Spoon the bread and cabbage into soup plates,

then pour the remaining juices around each serving.

 

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