Red Cabbage Potato Gratin
A refined cabbage and potato gratin featuring goat cheese: the dish retains a high amount of vitamin C thanks to its brief cooking time.
Ingredients
- 750 g red cabbage
- Salt
- 750 g potatoes
- 1 sour apple (e.g., Boskoop)
- 3 sprigs thyme
- 100 ml heavy cream
- 100 ml milk (1.5% fat)
- 100 ml Vegetable broth
- Pepper
- 100 g goat cheese (from the log)
Instructions
-
1.
Wash the red cabbage and remove the outer leaves. Separate the remaining leaves, blanch them in plenty of boiling salted water for about 3 minutes.
-
2.
Remove the leaves with a slotted spoon, briefly plunge into ice water, drain, pat dry on paper towels, cool, trim the core, and cut into bite-sized pieces.
-
3.
Wash, peel, and thinly slice the potatoes and apple. Parboil the potatoes in salted boiling water for about 5 minutes, then drain. Layer the potatoes, apples, and cabbage alternately in a large rectangular baking dish (25 cm x 35 cm).
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4.
Rinse the thyme, shake dry, pluck the leaves, and finely chop.
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5.
Whisk the thyme with cream, milk, and vegetable broth; season with salt and pepper. Pour the mixture over the layered vegetables.
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6.
Cube the goat cheese and scatter it on top. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) on the middle rack for about 40 minutes.
