Savory Gruyére Cabbage Loaf
Print This Recipe
In the deep Alaskan winters, lettuce is virtually unavailable. Cabbage is the mainstay, lasting all winter in a root cellar. This loaf can be served as a vegetable side dish or an entrée. Slice it into 2-inch wedges, dolloped with sour cream, and serve it with smoked pork chops.
INGREDIENTS
1 head green cabbage, 2 to 3 pounds
3 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup diced yellow onion
Salt and freshly ground pepper, to taste
3 eggs
1/2 cup heavy cream
1/2 cup shredded Gruyére cheese
1 tablespoon crushed caraway seeds
3/4 cup fresh rye bread crumbsPreheat oven to 375 degrees. Grease a standard 5 x 9 x 3-inch loaf pan. Wash, dry, and quarter the cabbage. Slice the cabbage into 1/4-inch strips.
Heat the butter and oil in a large sauté pan. Add the onion and sauté over medium heat until the onion is slightly translucent, 5 to 7 minutes. Add the cabbage and stir well to coat the contents of the pan with the butter and oil. Cover the pan and simmer until the cabbage is wilted and has released its liquid. Remove the cover and cook over medium-high heat for 2 to 3 minutes to evaporate the moisture from the pan. Remove the cabbage from the heat and season to taste with salt and pepper.
In a medium mixing bowl, beat the eggs and cream together. To the cabbage, add the Gruyére cheese, caraway seeds, egg mixture, and 1/4 cup of the rye crumbs.
Place the cabbage mixture into the buttered loaf pan. Press the remaining 1/2 cup rye crumbs onto the top of the loaf. Place the loaf on the middle rack of the oven and bake for 40 to 45 minutes. The loaf should be fairly firm to the touch and golden brown on top. Let stand for 20 minutes before slicing.
Makes 6 to 8 servings