Alien in the Kitchen - Savoy Cabbage

Savoy Cabbage Gratin with Saint-Marcellin From All About Braising by Molly Stevens 3 T. butter 1 head savoy cabbage (about 1 1/2 lbs), quartered, cored, and sliced into 1/2 inch wide shreds 1 bunch scallions, white and green parts, sliced into 1/2 inch-wide pieces salt and pepper 1 1/4 c. chicken stock 1 ripe Saint-Marcellin cheese (about 3 oz) (substitute a good triple-cream cheese such as Brillat-Savarin, Saint Andre, Explorateur, etc) Preheat the oven to 350 degrees. Butter a large gratin dish. In a large skillet, melt the butter over medium-high heat. Add the cabbage and scallions, season with salt and pepper, and saute, stirring ofen until the cabbage is just beginning to brown, 10-12 minutes. Pour in the stock, bring to a steady simmer, scraping the bottom of the pan, and cook for about 2 mintues. Scrape the cabbage mixture and all its juices into the gratin dish. Cover tightly with foil then place in the oven and bake for 45 minutes. Remove the foil and contine to cook until the liquid is mostly evaporated, another 20 minutes or so. Cut or tear the cheese into small lumps and scatter across the gratin. Increase oven temperature to 375 and cook until the cheese is thoroughly melted, about 10 minutes. Serve hot or warm as a first course, side dish, or on its own as a light supper. Enjoy!