White Cabbage au Gratin

white cabbage au gratin

White Cabbage au Gratin

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Servings: 4
Calories: 241


  • 2 1/4 lb white cabbage
  • 3 pints water
  • salt
  • 1 oz lard or clarified butter
  • 2 teaspoons caraway seeds
  • 4 tablespoons vegetable or meat stock
  • 5 tablespoons soured cream
  • 2 oz breadcrumbs
  • 1 tablespoon butter


  • Remove the outer damaged leaves from the cabbage, cut off the stalk and cut the cabbage into eight wedges. Bring the water to the boil with a little salt in a large saucepan, add the cabbage, cover and boil for 15 minutes.
  • Rinse the cabbage in cold water and drain it thoroughly.
  • Melt the lard in a casserole, add and fry the cabbage all over. Sprinkle the caraway seeds, a pinch of salt and the stock over the cabbage, cover and braise over a low heat for 15 minutes.
  • Pour the soured cream over the cabbage, sprinkle with the breadcrumbs, dot with butter and brown in a hot oven (220°C, 425°F, gas 7) for 5 - 8 minutes.
Calories: 241 kcal
Carbohydrates: 26 g
Protein: 6 g
Fat: 14g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 33 mg
Sodium: 234 mg
Potassium: 524 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 435 IU
Vitamin C: 94 mg
Calcium: 164 mg
Iron: 2 mg
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