Green Cabbage Gratin

The last green cabbage in your box was three weeks ago, but we know that sometimes cabbage isn't the first item that many of you use. That's not a problem because it stores really well in the fridge. Because we know cabbage can be a bit of a challenge for some of you, we wanted to offer a few simple recipes and that's how we came up with this one. We know that some of you are looking for non-dairy and low fat recipes. This one doesn't qualify, but it also doesn't quite use up the whole cabbage -- the rest can go in a spinach salad with oil and vinegar dressing...

servings: 4

Enough stale bread to shred coarsely into 3 cups of bread crumbs
2 cups grated jack cheese
Salt and pepper
4 cups shredded green cabbage
3/4 cups milk
2 well-beaten eggs


Put the oven on broil. Put the coarsely shredded bread in a bowl, sprinkle olive oil and salt over the top and mix to distribute the oil. Spread the bread crumbs on a cookie sheet and put them in the oven, several inches below the broiler. Watch these very carefully -- take them out when they are crisp and browned! You don't want to forget them and end up with burned bread crumbs.

When you take the bread crumbs out of the oven, reduce the heat to 325 degrees. Pour the milk and eggs over the cabbage. Pour the cabbage mixture into a baking pan. Sprinkle salt, pepper and the grated cheese over the top. Finally, sprinkle the bread crumbs over the cheese and bake for 45 minutes to 1 hour.