Cabbage Gratin

Serves 4

• 4 cups cabbage, shredded
• 2 medium carrots, shredded
• 3 green onions, chopped
• 1 cup milk
• 2 ounces cheese, shredded
• 1/2 tsp caraway seeds
• salt, pepper
• 2 large eggs, beaten
• 1 egg white
• 1 tbsp fresh parsley, minced, or 1/2 tsp dried
• 1/4 tsp nutmeg, freshly ground
• 1 tsp olive oil
• nonstick spray

Preheat oven to 400F.

Toss cabbage with a pinch of salt and a teaspoon or so of water, cover and microwave for 4 minutes. Saute shredded carrot in olive oil with a bit of salt, until it begins to brown, about 4 minutes. Beat together eggs and egg white, then add milk, chopped green onions, 1 ounce of shredded cheese, caraway, nutmeg, salt and pepper.

Spray an 8"x8" baking dish with nonstick spray (or rub inside well with butter). Combine cabbage, carrots and egg mixture in the dish well. Top with remaining cheese and parsley.

Bake uncovered at 400F for 35 minutes. When done, it should be browned and a knife inserted in the center will come back cleanly.

Notes:

1. It doesn't really matter what cheese you use as long as it's a good melting cheese. I usually use an Italian blend or mozzarella/Parmesan.
2. 4 cups of cabbage works out to be roughly one baby head of green cabbage or less than half of a large head. Next time I make this, I need to remember to weigh it -- weight would be much easier to use in this recipe!