Cabbage and Leek Gratin

First of all, thank you all for the birthday wishes, I really had a fabulous day and you guys made the next day just as great :)

One of the blogs I really enjoy reading because the writing is as good as the recipes is Eats Well With Others. The blog writer, Joanne, often writes for Marcus Samuelsson's blog and that is where you can find this Cabbage and Leek Gratin recipe.


Preheat your oven to 350, get some salted water boiling on the stove, and lets grab some ingredients. You need some yogurt, flour, parsley, milk, vinegar, leeks, onion, egg, gouda cheese, mustard and of course, cabbage! I cut this recipe in half because cooked cabbage is not on the approved by Tom list.


Shred up your cabbage.


Clean and chop your leeks. I found that Trader Joes has pre cut and cleaned leeks in their frozen section now, genius idea!


Mix together the flour, egg, milk, yogurt and parsley.


Get the cabbage and leek into the boiling water. Let it boil for five minutes.


While that boils, grate up the gouda. yum.


When the cabbage and leeks are done, drain them and press with a spoon to get all of the excess water out.


Drop it in a bowl and stir in the flour and liquid mixture.


Stir in the delicious cheese.


Pour it into a greased baking dish and pop it in the oven for about 45 minutes. This makes the perfect side dish because it comes together quickly and then you can work on the other parts of your meal.


To make the sauce finely chop some onion or shallot.


You are supposed to soak the onion in the vinegar but I totally forgot to do that and just dumped the other ingredients in the bowl. It still turned out just fine.


Delicious. I will be making this sauce again as a pretzel dip soon as well!


After 45 minutes get that gratin out of the oven, doesn't it look great?


Pour a little of the sauce over the top and you have a delicious side dish that would go great with chicken or fish. The sauce provides the perfect balance of brightness to the richness of the leek and cabbage mixture. I will be making this again! Thanks to Joanne for the awesome recipe.