| Serves: 6 people | Recipe course: Main meal | Preparation time (min.): 10 | Cooking time (min.): 45 |
1 tbsp olive oil
1 onion,
400g white or savoy cabbage
30g butter
35g plain flour
500ml whole milk, warm
200g Gruyere cheese
½ tsp salt
1 tsp ground black pepper
1 tsp mustard powder
¼ tsp freshly grated nutmeg
To finish:
80-100g walnut pieces
20-30g fresh parsley
2 tbsp olive oil
1. To prepare, preheat the oven to 180°C / 350°F and grease a baking dish (roughly 9-inch).
2. Assemble the food processor with the main bowl and fine slicing disc, then add the onion through the feed tube, select speed 2 to slice. Empty to a small bowl.
3. Reassemble the food processor bowl with the thin slicing disc. Working in two batches add the cabbage and select speed 2 to slice.
4. Add one tablespoon of olive oil to the saucepan, place over a medium-high heat. Add the sliced onion and sauté for 3 minutes. Add the shredded cabbage in two batches, stirring occasionally to wilt the cabbage down. This should take about 10 minutes. If the mix begins to stick to the pan, add a splash of water.
5. Once the cabbage has wilted, empty into the oven dish and set aside.
6. Fit the fine grating disc to the food processor, then add the Gruyere cheese through the feed tube, select speed 1 to grate.
7. Heat the butter in the same saucepan from earlier over a medium-high heat. Add the flour and stir for a few minutes to cook.
8. Whisk in the warm milk continuously over a high heat to thicken the sauce.
9. Once thickened, reduce the heat then add two thirds of the grated cheese, salt, pepper, mustard, nutmeg and stir until the cheese is melted.
10. Pour the cheese sauce onto the wilted cabbage and stir to combine.
11. Sprinkle the remaining one third of grated cheese over the top.
12. Bake for 30 minutes until golden brown and bubbling.
13. Whilst the gratin is baking, prepare the walnut topping. Assemble the processor, fit the knife blade to the main bowl. Add the walnuts and parsley, then the olive oil.
14. Select ‘Pulse’ to roughly chop.
15. Once the gratin has baked, remove from the oven. Allow to stand for 10 minutes before serving.
16. To serve, garnish with the walnut and parsley topping for added texture and flavour.
17. Any leftovers can be stored in an airtight container for up to 4 days.