6 T butter
1 savoy cabbage, cored and finely chopped
2 onions, peeled and finely chopped
½ c white wine
salt and freshly ground pepper
1 c sliced Reblochon
1 cgrated Gruyère
½ c chicken stock
½ c crème fraiche
½ t grated nutmeg
½ t fresh thyme
1. Preheat oven to 400° F.
2. Heat half the butter in a frying pan. Sauté cabbage over medium heat until softened, about 5-10 minutes. Remove with a slotted spoon and set aside.
3. Add remaining butter to the pan. Sauté onion until softened, about 5-10 minutes. Add wine, salt, and black pepper and simmer for 10 minutes. Set mixture aside.
4. In a saucepan, combine Reblochon, 1 tablespoon Gruyère and stock over a low heat. Stir mixture until cheese melt into stock to make a sauce. Stir crème fraiche and onion mixture into sauce. Add nutmeg and thyme.
5. In an ovenproof dish, place cabbage and cheese sauce in alternate layers.
6. Cover with final layer of cheese sauce and top with remaining Gruyère.
7. Bake until top is golden, 10-15 minutes.
Source: Taste cookbook, a compilation of recipes from Taste magazine (Williams-Sonoma's magazine)
Prepared by: Stacey for the December 2003 meeting