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Cabbage gratin

Add peeled, chopped tomatoes to the sauce and scatter some crispy, fried bacon bits on top to make a complete supper dish.
Serve on own or as an accompaniment to grilled or roast meat.

ingredients

serves 4
1 green cabbage, weighing approximately 500 g (1 lb), coarsely shredded
1 teaspoon salt
6 juniper berries, crushed (optional)
25 g (1 oz) butter
25 g (1 oz) plain flour
150 ml (1/4 pint) milk
150 ml (1/4 pint) single cream
pinch of white pepper
pinch of cayenne pepper
1/2 teaspoon freshly grated nutmeg
3 tablespoons fresh breadcrumbs
25 g (1 oz) good melting cheese (e.g. Leicester, Cheddar), grated
extra 15 g (1/2 oz) butter

method

1. Heat the oven to 190°C (375°F) Gas 5.

2. Cook the cabbage until just tender, but still crisp, in boiling salted water. Drain thoroughly and mix in the juniper berries, if used.

3. Make a thick creamy sauce with the butter, flour, milk and cream mixed. Add salt, peppers and nutmeg, then taste and adjust seasoning; the sauce should be very highly flavoured.

4. Stir the cabbage into the sauce and pour into a buttered ovenproof dish.

5. Mix together the breadcrumbs and grated cheese. Sprinkle over the cabbage and sauce and top with flecks of butter.

6. Cook for about 15 minutes and then raise the heat to 220C/425F/Gas

7. for 10 minutes, until the cheese has melted and the top is crisp and bubbling.

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