Cabbage and Cheddar Gratin
This savory side is perfect paired with corned beef or as a hearty vegetarian entree. To serve 8 or 10, simply double the recipe and bake it in a 9- x 13-inch casserole dish instead. It's filling and satisfying enough to help you budget bully a single corned beef brisket into serving a big crowd. Gratin defined.
1 1/4 cups shredded Australian cheddar, divided
3 cups (about 1/2 head) chopped green cabbage
3/4 cup vegetable broth
1/2 cup medium-grind yellow cornmeal
3 tablespoons mixed chopped herbs, such as parsley, dill and thyme
2 tablespoons dijon mustard
Salt and ground black pepper to taste
Preheat oven to 350°F. Set aside 1/4 cup of the cheese. Toss remaining ingredients together in a large bowl and transfer to an 8-inch square baking dish. Cover with foil and bake 45 minutes. Uncover, top with reserved cheese and bake until golden brown, 10 to 15 minutes more.
Per serving (about 8oz/237g-wt.): 250 calories (110 from fat), 12g total fat, 7g saturated fat, 35mg cholesterol, 740mg sodium, 20g total carbohydrate (4g dietary fiber, 5g sugar), 11g protein