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Out of love

I am not trying to torture you, I promise. I know it must seem like I sit around all day, cackling evilly, stroking my black cat, scheming up ways to trick you into eating lima beans and kale, but I don’t. Cross my heart. I don’t even have a cat - although I do sometimes cackle, but never at your expense. Everything I do here, I do out of love. Which is also, coincidentally, why I am going to talk today about a Savoy cabbage gratin.

This, in case you wondered, is what love looks like. Isn’t it beautiful? In a vaguely Little Shop of Horrors way? Actually, don’t answer that. I don’t want anything to color my feelings for this cabbage.

Those of you who have been around here for a while may remember that I am quite fond of a book called All About Braising, by Molly Stevens. Actually, I’m so fond of it, and so nerdy, that I’ve plastered my copy with a pack of Post-It® flags left over from my half-hearted attempt at graduate school, one flag for each recipe that catches my eye. As of this writing, there are 16 flags in all, enough to make the poor thing look like it’s wearing one of those jackets with fringe that were all the rage in the eighties. I am a little bit crazy about this book. Even more so now that I’ve made the Savoy cabbage gratin on page 61.

It may not look particularly inspiring, but this gratin made me cry last Tuesday night. Our new(!) president(!) may have also had something to do with it, but for now, let’s focus on the gratin. Talking politics around here makes me nervous, but I am always happy to talk cabbage. Especially Savoy cabbage, the ruffly-collared beauty queen of the cold months. Until I tried this recipe, I didn’t know quite what to do with it, aside from putting it in the crisper drawer, forgetting about it, and cussing profusely when it started to rot. But now I most certainly do know what to do, and I think I will do it at least once every couple of weeks, or, who am I kidding, once a week, until the warm months come back from wherever they went.

Here’s how it works: you slice up a head of Savoy cabbage, along with a bunch of scallions. Then you melt some butter in a large skillet, toss in the cabbage and scallions, and let them cook until the cabbage wilts and starts, just barely, to brown. Then you add some stock and bring it to a simmer, and then you turn the whole mess into a gratin dish. Then you bake it for about an hour under a nice, snug blanket of foil - this is the braising part, just so you know - until it goes completely relaxed. Then, then, as though a dish of meltingly tender cabbage were not soothing enough for a cool night, you take a ration of soft, creamy, pungent cheese - Molly Stevens calls for Saint-Marcellin, but I used Delice de Bourgogne, a triple-cream - and cut it into bits and nubs, which you then scatter over the top. Then you return said cabbage to the oven for another ten minutes, just long enough to melt the cheese and make the kitchen smell outrageously savory and complex, causing everyone present, including you, to stare impatiently at the oven door.

Now, I know I said a lot of nice things about those lima beans last week. I know I compared them to cream-braised Brussels sprouts, a type of praise that is not to be toyed with. But I am tempted to say the same sort of thing about this gratin. This thing is a keeper. As Luisa would say, it’s lamination-worthy, even. We were with our friends Ben and Bonnie and Olaiya on election night, and I think Ben put it best. After he took his first mouthful, he looked up from his plate and said solemnly, proudly, “MOLLY.” To get the full effect, you really had to hear him say it, but you get the idea. He liked it a lot. This one is for him.

Savoy Cabbage Gratin
Adapted from All About Braising, by Molly Stevens

A couple of notes about ingredients:

- Good stock, either chicken or vegetable, is key here. The first time I made this gratin, I used a quick homemade chicken stock, and it was delicious. The second time, I used store-bought vegetable stock - Imagine brand No-Chicken Broth – and though I wasn’t sure what to expect, it was just as good. In general, though, be picky about store-bought stocks: often, I find, the chicken kind tastes too strong, too overwhelmingly chicken-y, while the vegetable kind tastes just plain gross. That particular Imagine broth is the only one I really like, because it actually tastes like vegetable stock.

- If you can’t find Saint-Marcellin, use a good triple-cream cheese, such as Delice de Bourgogne, Pierre Robert, or Brillat-Savarin. I used Delice de Bourgogne, and it was wonderful. Just remember not to use the rind: it’s too pungent. Also, don’t be tempted to use Brie. It isn’t quite right here.

3 Tbsp. unsalted butter
1 Savoy cabbage (about 1 ½ lb.), quartered, cored, and sliced into ½-inch-wide shreds
1 bunch scallions, white and green parts, sliced into ½-inch-wide pieces
Kosher salt
1 ¾ cups mild chicken or vegetable stock
1 ripe Saint-Marcellin cheese (about 3 oz.), or an equal amount of triple-cream cheese

Set a rack in the middle of the oven, and preheat the oven to 350°F. Lightly butter a large (roughly 10”x 14”) gratin dish, or another dish of similar size.

Melt the butter in a large (12-inch or bigger) skillet over medium-high heat. Add the cabbage and scallions, season generously with salt, and cook, stirring, until the cabbage is nicely wilted and just beginning to brown in spots, about 10 minutes. Add the stock, bring to a steady simmer, and cook, stirring occasionally, for 2 minutes.

Transfer the cabbage, scallions, and all the liquid into the prepared gratin dish. Cover tightly with foil, and bake for 45 minutes. Remove the foil, and continue to bake until the liquid is mostly evaporated, about 20 minutes more. Then remove the dish from the oven. Cut the cheese into small lumps and scatter it over the cabbage. Increase the oven temperature to 375°F, return the dish to the oven, and cook until the cheese is thoroughly melted, about 10 minutes.

Serve hot or warm, as a side dish for almost any meat. I’ll bet it would also be delicious with an egg. Or on its own, as a light meal, with a hunk of bread.

Yield: 4 to 6 servings


Blogger Leah said...

I. Want. This. Right. Now.

PS - new president!


11:14 PM, November 10, 2008  
Blogger Kitt said...

Awesome. I just love that cookbook. It has something for everyone. (I am very fond of the braised leeks and fish recipe.)

I suspect this recipe would work really well with kale, too.

11:19 PM, November 10, 2008  
Blogger la takahashi said...

Oh Molly, Thank you for this recipe. I am definitely going to make this using delice de bourgogne (one of my favorite cheeses!) Yum


11:27 PM, November 10, 2008  
Blogger Gemma said...

This looks lovely. I have only recently become a convert to all things cabbage partly thanks to the bulgur wheat and cabbage pilaf in Moro East, have you tried it yet? And after all your talk of this braising book I have it in my Amazon basket to buy today.

11:32 PM, November 10, 2008  
Blogger The Kids Are Alight said...

Looks so yummy. Cabbage is so underrated, and sometimes needs a bit of jazzing up. I'm going to cook this one up! Thanks

12:16 AM, November 11, 2008  
Blogger Michelle said...

I'm with you all the way on this one, Molly. Love cabbage! Own a black cat. And I too cried tears of joy on election night. Oh yeah, I've been known to cackle as well. Can't wait to try this with the cheese.

2:23 AM, November 11, 2008  
Anonymous Dana McCauley said...

I love your retro braised veggies - keep them coming!

3:54 AM, November 11, 2008  
Blogger Kathleen said...

Oooh, another use for Savoy cabbage! This is my favorite cabbage. I bought it the first time purely for it's looks (I'm so shallow), but it makes a mean cabbage pie. That being said, cabbage pie is the only thing I ever make with it. Until now, that is. A gratin sounds just right to go with the new (!!! indeed!) president and blustery weather, thank you!

4:30 AM, November 11, 2008  
Blogger trupeach said...

keep the greens a'comin'. i'm loving these recipes!

5:00 AM, November 11, 2008  
Blogger Sarah Beam said...

Mmmm. I just passed by a Savoy cabbage at the farmer's market last weekend, and now I could kick myself. Must rectify this situation.

I tried a recipe for braised cabbage out of that cookbook a year or more back, and we are head over heels in love with it. We actually FIGHT over the last of it. If I didn't already think we had the best president-elect, I believe I would nominate Molly Stevens. Maybe in 8 years...

5:02 AM, November 11, 2008  
Blogger Warm Bunny said...

I'm doin' it! Good one, Molly.

5:31 AM, November 11, 2008  
Blogger Adrienne said...

Oh! Oh! I have a cabbage in my fridge! This is very exciting.

5:37 AM, November 11, 2008  
Anonymous karen said...

This cabbage looks great, Molly. But seriously. New president. New president! New freaking president!! Wow!

5:39 AM, November 11, 2008  
Blogger jbeach said...

This sounds divine. I'm going to get my hands on one of those ruffled beauties and try it!(Are they all so beautiful, or is it just your luck?!)

I adore those Post-it tabs! Funny, I just blogged about them last night...or rather how I used them to mark up the December issue of Bon Appetit this month -- it's the best issue I've seen in a while! You have a couple of shout-outs in my blog (not the first time!). I Love the name Aunt Bill and I can't wait to try the candy recipe!! Thank you.

6:14 AM, November 11, 2008  
Blogger Jesse said...

The book has something for everyone? I've heard a lot about it, but as a vegetarian I've stayed away. Should I check it out too?
I'm definitely post-it flagging this recipe!

6:24 AM, November 11, 2008  
Blogger The Mouse said...

I JUST made an impromptu brussels sprout gratin last night! This looks much more professionally done than my improvised dish and SO good. I am wild about cabbage, and I think it might be time to finally buy that book...

6:28 AM, November 11, 2008  
Anonymous vici said...

Have you tried the braised celery yet, from the same book? Thanksgiving in a mouthful...

6:57 AM, November 11, 2008  
Blogger Emily said...

You are torturing me with your lovely posts!
The best thing I've ever found to do with cabbage is the braised Venetian (?) cabbage/rice soup in the Marcella Hazan's classic Italian cookbook...more like a risotto than a soup, really. If you haven't done it yet, trust me on this one.
This version is definitely on the docket when I head home for the holidays.

p.s. That is the sexiest head of cabbage I have ever seen.

7:08 AM, November 11, 2008  
Blogger A Day That Is Dessert said...

I love cabbage and this sounds great! And my little boys would eat it. And congratulations to our president elect and his family!!!!

7:30 AM, November 11, 2008  
Anonymous Erin said...

How decadent! I think this one is going to make it to my holiday table.

7:43 AM, November 11, 2008  
Anonymous lisaiscooking said...

Savoy cabbage is the best. I just recently made a casserole of savoy cabbage and potatoes. This looks delicious!

7:46 AM, November 11, 2008  
Blogger maggie said...

I just got this book from the library and it's wearing so many post-its now that I clearly have to go buy it. Will this dish convince my fiancé to eat cabbage? He likes other greens...

7:58 AM, November 11, 2008  
Blogger Zarah Maria said...

You had me buying this book a while ago, but for some reason it's been an awful lot of time since I looked at it last. That, even though mine has the exact same fringe jacket you're talking about. Must make savoy cabbage gratin soon! (Loving the cabbage photo - is it actually legal for vegetables to be both pretty AND healthy? I didn't think so...)

8:17 AM, November 11, 2008  
Blogger The Sassy Kathy said...

i love reading your blog - what a lovely way with words. thanks!

8:26 AM, November 11, 2008  
Blogger Joanna said...

Speaking of slow-cooked cabbage... I made Marcella Hazan's smothered cabbage and rice soup this weekend, and it is just as delicious as it is ugly - and it's really, really ugly. Next time you have a cabbage in the fridge, well, I can't recommend the soup enough. SO. GOOD. (And the ingredients are actually pretty similar to this gratin - onions instead of scallions, parmesean instead of triple-cream, and a little bit of vinegar, plus rice.)

And I will definitely keep this dish in mind next time I crave cabbage (it happens! really!) and I don't want to make soup!

8:46 AM, November 11, 2008  
Blogger Kate said...

I think, for now, the lima beans are on hold. I haven't worked up the courage for them yet.
But cabbage, especially a pretty one like that, that I can do. Especially since cheese is included...

9:02 AM, November 11, 2008  
Blogger Jess said...

This recipe certainly looks fabulous, but what I'm leaving a comment for is a particular whole wheat bread recipe you posted eons ago. Rancho La Puerta Whole Wheat bread, to be exact.
Well, I baked it and it turned out wonderfully - my first successful bread baking attempt!!! And I have YOU to thank, so thank you, thank you, thank you! I am no longer scared of working with yeast.

9:31 AM, November 11, 2008  
Blogger Mary said...

Molly, do you think Saint Andre would hit the right notes in this?

I have a head of savoy cabbage in the crisper and I've been scratching my head over what to do with it. This sounds like just the thing.

10:37 AM, November 11, 2008  
Blogger flannery_therese said...

okay, you've convinced me. I will not hold against you the disproportionate amount of vegetable to dessert recipes if you keep coming up with ones like these! ...and as long as we get something sweet every now and then :)

10:51 AM, November 11, 2008  
Anonymous EB said...

Okay okay okay you've converted me. I mean I was never a cabbage fan. Coming from a southern family where coleslaw is akin to religion... this was not good. But really ANY friggin' recipe that calls for triple creme anything... I'm on it.

11:48 AM, November 11, 2008  
Blogger Sarah McColl said...

um, yes. i am so into this. and you can talk about cruciferous vegetables all you want with me.

12:32 PM, November 11, 2008  
Anonymous Hillary said...

Oh Molly, it isn't even cruel to make us eat more vegetables - you're doing us a favor! And as for last Tuesday, it's totally going to be one of those moments where you remember everything you did that night - you'll remember Savoy cabbage gratin and I'll remember my pumpkin pie tarts.

12:33 PM, November 11, 2008  
Anonymous Erin @ Sprouted in the Kitchen said...

I feel the same way about my blog--it is filled with vegeriffic recipes and very few sweet things. Which I have tried to rectify recently, but I understand why others might be put off. I am not put off by vegetables, however, especially for unusual uses for run-of-the-mill vegetables and ryun-of-the-mill uses for unusual vegetables. Like this one. Savoy cabbage, however, I am not even certain *exists* in my grocer's produce section, but one can sigh and wish for summer again. And a larger produce section. And a large vegetable garden, come spring!

1:08 PM, November 11, 2008  
Anonymous jacoba said...

Your recipes are lovely - always!

Congratulations on your new president! We were awake throughout the night and cried as much as you all all did. I firmly believe that he is the one man that will be able to sway world opinion and inspire us all to stand together. I rate him right up there with our beloved Nelson Mandela - an a greater compliment I cannot give him!

Well done all you Americans!

1:11 PM, November 11, 2008  
Anonymous Anna said...

Molly, about the cheese. I can´t eat cows milk cheese so what do you think about some goats cheese? Too strong?

I´m a newcomer and I must just say that I LOVE your blog. Thank you for making my life a bit richer. Love from Sweden.

Oh, and congrats on your new president!

1:25 PM, November 11, 2008  
Anonymous Kimberly said...

I am a big fan a cabbage, but cabbage and triple cream cheese! Why didn't my Irish and Russian grandmother think of that?! Can't wait to try!

1:59 PM, November 11, 2008  
Anonymous Anonymous said...

Cold wind blowing outside my little cottage, cornstalks dry and brown rustling in the breeze,woodsmoke wafting from my vermont casting stove, cats curled by the fire, a candle in the kitchen window...and this little piece of paradise in my oven.
And a good nights sleep thanks to our NEW president!!!!!!!
All The Best

3:02 PM, November 11, 2008  
Blogger maja m.miusow said...

just want to say that this blog is very impresive, will add this for my reader list. I just started with a little bit similar project,and I'm glad that I found U, well done and thx orangette,we all should learn from the best;)

3:34 PM, November 11, 2008  
OpenID artisansweets said...

oh man. You should have seen the frilly outfit I had in the eighties. It was fuschia. It has since turned into a bunch of rags that my dad uses to wash the car. Sad.
Anything that compares to those brussels sprouts sounds good to me.

4:07 PM, November 11, 2008  
Anonymous Haley said...

I never cease to be impressed by your beautiful photos and inspiring recipes!

4:16 PM, November 11, 2008  
Anonymous willi said...

Thank you, thank you for writing about veggies most people don't eat. I love to grow them (and eat them!) and am so happy that you're getting the word out that cabbage and kale are good.

6:05 PM, November 11, 2008  
Blogger the purcells said...

yum! this sounds delicious - i love cabbage and love Saint-Marcellin cheese so i imagine i will love this recipe as well.

6:21 PM, November 11, 2008  
Blogger Kent said...

Many years ago, I worked for my father in a produce wholesale business. We were small, and we had narrowed our product line to one main item: cabbage. Yes, we made a living. Anyway, we occasionally got some special cabbage that was said to be the best flavor of all. The variety was Jersey Wakefield. It forms a conical head. Seeds are still available. If you get a chance, try it.

7:07 PM, November 11, 2008  
Blogger jen said...

how funny. i do the same thing with my favorite cookbooks. the fringe is in. eventually i figure i can't do them all, take them all out, but then i just start it all over again the next day.

8:15 PM, November 11, 2008  
Blogger darkhorse said...

i am in love with your blog. i may never sleep again.

2:15 AM, November 12, 2008  
Blogger reya said...

What a beaut that Savoy is! And now I know what I can finally make with it.

7:57 AM, November 12, 2008  
Anonymous Angela said...

Mmm... that looks so good. It's nice to see something interesting to do with a Savoy rather than just throwing loads of butter at it (not that that tastes bad!)

10:25 AM, November 12, 2008  
OpenID breakerbreaker said...

I just wanted to thank you for transitioning into wintertime eats without a deflated obituary to summer's bounty.

Keep the excitement level up! Wintertime feasts may not be able to make us forget about ensalata caprese and fresh, local fruits but it can sure tide us over during the cold months.


12:43 PM, November 12, 2008  
Blogger rebecca said...

This one sounds like it has definite Thanksgiving potential. And the fact that it includes a triple cream like Delice de Bourgogne... so good! I'm emailing a link to my parents right now so they can put it on the list for the big meal. Thank you!

1:40 PM, November 12, 2008  
Anonymous Calee said...

This sounds like a grown up version of a trick my husband's been practicing since bachelor days:
Quarter a head of cabbage
Quarter a stick of butter
Wrap a cabbage and a butter in foil with a little salt and pepper.
BBQ (or bake) for a 1/2 hour.

But we will certainly try this!

3:45 PM, November 12, 2008  
Blogger cookofthehouse said...

I am all giggly and relaxed at the same time at the thought of making this very, VERY soon.
I also have never felt so ignorant in the world of cheese - I didn't recognize a single one of those names! I think I'll take your list and show it to my nearest cheese monger. They'll put me on the right path.


4:59 PM, November 12, 2008  
Blogger Samarahuel said...

You and these vegetable recipes! If it was just me (and if my grocery store actually carried those cheeses--feta is as obscure as it gets around here), I'd whip up a batch and make a couple meals of the stuff, honestly I would, but I have my husband to think about. Before I had a chance to even make the braised brussels sprouts, he said, ever so sweetly, "I'm afraid the only way you're going to get me to like brussels sprouts is if you get them to taste completely unlike themselves." The cream-braising doesn't do that, does it? The poor guy just isn't fond of the flavor. I won't complain as he is noble about trying everything I make and getting plenty of raw fruits and veggies throughout the day.

8:56 PM, November 12, 2008  
Anonymous kosenrufu mama said...

i lve this recipe and your pictures are getting bettere end better, good work!!!! my compliments

1:07 AM, November 13, 2008  
Blogger Ryanne said...

Im printing out this recipe and giving it to my mom so she will make it for dinner sometime.

11:06 AM, November 13, 2008  
Blogger Jessica said...

Sounds fantastic. I made braised leeks au gratin for the first time a couple of weeks ago, and have since been braising almost every vegetable I can get my hands on.

12:29 PM, November 13, 2008  
Anonymous Molly Stevens said...

Molly, I relish your blog and have been a fan for some time. (I also enjoy your Bon Ap column.) Up until now, however, I've happily read along without feeling compelled to post, but now that you've included my cabbage gratin and our new president in the same post (!!), well, I felt I had to send a shout out. I'm honored to say the least! Thank you for all the wonderful writing, photographs and inspiration! Cheers, from another molly!

12:48 PM, November 13, 2008  
Anonymous cheriwan said...

Hi Molly,
I just thought I'd let you know that you're evil, in a good way- though. I've been making that darn Kale every time I get. Now I want this. Man. You can go see how far I've taken "your" kale if you want-
I'm starting to find it amusing. I mean, I was already addicted to the stuff, and now I think it's an obsession...

1:53 PM, November 13, 2008  
Anonymous Anonymous said...

Hey, shout out in the Times!


2:43 PM, November 13, 2008  
Blogger RobinKateB said...

Molly, I checked your blog tonight partially to see if you had commented on our new president. Well you didn't disappoint me as I laughed out loud (really) at the way you slipped it in. Plus you highlighted one of the few recipes i have not tried in "All About Braising."

btw, my 6 year old and I were making strawberry raspberry jam with balsamic vinegar and pepper when I heard the first state (the one I live in!!) went for Obama. My son wants to label the jam Obama jam.

Do you have any great recipes for regular cabbage? I get one every two weeks all winter form my CSA. As much as I love "World's Best Braised Green Cabbage," there is only so much of it you want.


4:54 PM, November 13, 2008  
Anonymous Lou Ann said...

Yumm. Thanks for this so-comforting recipe... made it last night and am eating it by itself for tonight's dinner. For those who can't find the fancy, likely delicious and rich French cheeses (or who are too stingy, as I was, as the only triple-cream at the store was $10 - and cabbage is cheap, but am I trying to make it expensive?), I would add that this worked beautifully with a hunk of Camembert, double cream, and didn't break the bank. Tastes fabulous, too.
Thanks, Molly.

6:33 PM, November 13, 2008  
Blogger SE said...

I love butter and cheese as much as the next person, but I call shenanigans. Giant lashings of butter and double-cream cheese make anything--even pool cue chalk squares appetizing.

Do you have any recipes for green veggies that don't come with a ticket to coronary artery disease?

I love your blog (you are an excellent writer), but the creamy greens are killing me.

11:46 PM, November 13, 2008  
Blogger Molly said...

Hi, all!

Gemma, thanks for the heads-up on that bulgur and cabbage pilaf. I haven't tried it, but I think that will change very soon...

Jesse, you should definitely check out the book, even as a vegetarian. It does have a lot of meat recipes, yes - I won't lie - but it also has a substantial vegetable chapter, and every recipe I've tried from it has been spectacular.

Vici, I've heard about that celery gratin, but I haven't tried it yet. You'd better believe it's on my to-do list, though.

Maggie, I think this might very well be the dish to convince your fiance to eat cabbage. I really do. If you try it, will you let me know what he thinks?

Emily and Joanna, I had completely forgotten about Marcella Hazan's smothered cabbage and rice! Good lord! Completely forgotten. I made it once, loved it, and then, well, forgot. Thanks for the reminder!

That makes me so happy, Jess! Happy bread-baking to you.

Mary, Saint Andre would be wonderful, I think. Delicious.

Anna, I do think that goat cheese might work. I can't say for sure, but I think so. I would suggest, though, that you use an aged goat cheese, like Bucheron. I think a fresh goat cheese would get lost here.

Samarahuel, I think you should try those cream-braised Brussels sprouts. The cream does something absolutely magical to their flavor. It really does make them taste like something else. It's worth a shot!

What a treat to see your name here, Molly! Have I made it clear enough how very much I love your book? It has given me many, many wonderful meals. Thank you.

Robin, there are some other cabbage recipes in my recipe index. I hope that helps!

SE, I have written about loads of vegetable dishes, some healthy and some more indulgent. I think there's room for a little bit of everything. If you're looking for something on the lighter side, you might try the kale I wrote about recently. Or search my recipe index, which has lots of salads, vegetables, and vegetable soups. Or you could do this gratin without the cheese, which I'll bet would still be pretty wonderful.

12:24 AM, November 14, 2008  
Blogger Monna said...

Hi Molly! I have written about your lovely blog in the fourth edition of my new blog project. Slow Blogs is a celebration of original blogs and their blog authors/photographers.
Thanks, Molly, for the inspiration!
Cheers, Monna

4:43 PM, November 14, 2008  
Anonymous Vikki said...

Just found your website. My son and I are picky eaters but my husband will eat almost anything. We do eat a lot of raw food (including cabbage) but I'll have to try some of your recipes. Great postings! Vikki www.food-self-sufficiency.blogspot.com

10:08 AM, November 15, 2008  
Blogger ask the booth said...

This is a great blogspot! I will be stopping by more frequently!

And Ps- Your fotos are fabulous!

12:49 PM, November 15, 2008  
Blogger Lisa said...


Your recipe caused one of those lovely NYC moments. I went to my local cheeseshop and asked for the St. Marcellin... the woman behind the counter asked if I was making Molly Stevens recipe, then offered "I gave her the recipe"! We then proceeded to talk cheese, food and the like.

So if all goes according to plan, this recipe will yield three moments of loveliness--the happy accident of asking the right person for cheese, the delight of making the dish and, of course, the happiness of eating it.

2:14 PM, November 15, 2008  
Blogger redfoxtailshrub said...

If you don't have any good stock or broth on hand, let me recommend using half water and half white wine, with an extra dash of salt to make up for what you would have gotten from the broth. It doesn't taste the same, of course, but it does taste good, and much better than tinny bad broth does.

4:14 PM, November 15, 2008  
Blogger hello. said...

Loved the pleasant surprise this morning catching up on my nytimes reading! http://bitten.blogs.nytimes.com/2008/11/13/how-to-cook-something-kale/

congrats molly! how fun is that!?

4:37 AM, November 16, 2008  
Blogger heather said...

I tried this on a lark. Used St. Andre triple creme cheese, and LOVED it. GO figure!!!
Thanks for the great post.

7:58 AM, November 16, 2008  
Blogger Amy said...

I just tried this and it is delightful. I served it with roast chicken, pear butter, and mashed potatoes. Thanks for the great recipe.

11:17 AM, November 16, 2008  
Blogger Jae Young said...

All these vegetable dishes look soo good. I am in love with the kale and I am going to make it again. Any suggestions for mustard greens though?

1:07 PM, November 16, 2008  
Blogger Lynne said...

I just made this with what I had in the house - a week-old purple cabbage, and a leek instead of the scallions. And it was delicious! I will definitely make this again.

2:37 AM, November 17, 2008  
Anonymous stefania said...

my best compliments, your blog is really elegant, stylish and "european".
i'm trying your recipes now.
best regards, stefania from italy

6:35 AM, November 17, 2008  
Blogger Caviar and Codfish said...

Oh, I love Molly Stevens Braising book! Mine is covered in ugly hot-yellow post-its! Have you tried the braised scallions? And the leeks and bacon tart.... mmm.

6:36 AM, November 17, 2008  
Blogger Zarah Maria said...

It is very delicious with an egg, and brown buttered bread on the side, I might add. Made it, coincidentally, with Delice de Borugogne as well, as that was what they had at the cheese shop. I did use the rind, hadn't read your warning, but I thought it was just fine - a little pungent, but I liked it. Thanks for sharing, Molly :)

12:13 PM, November 18, 2008  
Anonymous Anonymous said...

Hi Molly,

This recipe looks great, but I've not been able to find Savoy cabbage in the stores recently. Would another type of cabbage work? The plain ole green kind? Also, not knowing that cheese, could you describe the flavor? I'm looking forward to trying it soon. Sounds like a nice and warm dish in cold Chicago.

Thanks so much.

1:24 PM, November 18, 2008  
Anonymous prairyk said...

Hi Molly, this post is not about veggies or the gingerbread. I just saw your "Kate's Brownies" recipe in Small magazine and wanted to write. I've been using it exclusively since discovering it of all places on a ranch in Kansas. There, it was called "Homestead Brownies." But, the recipe is on the inside of the box of Baker's Unsweetened Chocolate, the key ingredient. Just an FYI: I used to have duck eggs and liked the result using them. More cakelike.

9:12 PM, November 19, 2008  
Blogger Cyn said...

I'm shocked -- absolutely shocked -- that you of all people hadn't fully appreciated savoy cabbage until now.
I've loved savoy for years, and I will have to take a look at that cookbook.
The recipe is similar to what I've been doing with savoy for a while, except that I start out with a little bacon or pancetta and finish with reblochon, which I haven't been able to get lately, or brillat savarin. (Basically we use whatever's in the fridge.)
My version was actually inspired by tartiflette, a potato dish that I tasted almost 20 years ago.

What I like about savoy cabbage is that it turns out more tender and delicate than the regular hard white cabbage that supermarkets also sell.
Asian markets also sometimes sell a smooth-leaf cabbage that looks like the typical hard, white cabbage but cooks up very tender in a short time and is almost sweet. My mother said she used to eat it a lot in Taiwan.
Love the focus now on veggies, by the way.

10:29 AM, November 20, 2008  
Blogger la takahashi said...

I made this dish last night and all I can say is, "MOLLY!" Wow!

1:33 PM, November 23, 2008  
Blogger Molly said...

Anonymous, I apologize for not replying sooner! I can't say for sure, since I haven't tried it, but I do think plain old green cabbage would work for this dish. It might need to cook a bit longer to reach the same tenderness, but it's definitely worth a shot. And as for the cheese, essentially, you're looking for a very rich, very creamy cheese with a smooth, almost buttery flavor. Here's an article that does a very nice job of describing Delice de Bourgogne, if it helps.

11:51 PM, November 23, 2008  
Blogger michaela said...

Tried this tonight. Used Delice de Saligny and homemade chicken stock. I don't think I loved it as much as you, but I'd probably make it again. E said it was the best cabbage dish he's had, next to coleslaw. :)

9:06 PM, December 09, 2008  
Blogger oma said...

made this last night. we decided that braised cabbage (especially smothered with triple-cream cheese) is the best way to eat cabbage. why do it any other way?

9:00 AM, December 16, 2008  
Blogger Maris said...

This actually sounds really good! I'm not a cabbage lover but it makes a good accompaniment.

10:16 AM, December 16, 2008  
Anonymous Rosie said...

I just made this last night and honestly, despite strong skepticism up until I actually ate it, it was DELICIOUS. Creamed cabbage was a key dish of my mom's when I was young (needless to say - terrible!) and I had a hard time imagining that cooking any kind of cabbage for that long would be tasty. Anyway, it was, and thank you for opening my eyes to the joys of savoy cabbage (and braising it)! We used St. Andre cheese & lamb stock (because that's all our grocery had fresh), and it is now definitely in the winter repertoire!

10:15 AM, December 17, 2008  
Anonymous Stephanie said...

This was WONDERFUL!!!
My first experience with Savoy cabbage, my first experience braising... WOW!

We used about 1T of butter, 1T grapeseed oil, and Trader Joe's vegetable broth. Camembert over the top.

A huge hit for all--my somewhat skeptical hubby, my visiting parents (put the rinds of the cheese on Dad's part--that's his favorite--then we all finished the rest and started eating his part), and visiting friend. Kids wouldn't try it this time, but I'll work on them next time...

8:25 AM, December 23, 2008  
Blogger Lynne said...

I'm getting a bit obsessed with this. I keep making it over and over. Savoy cabbage is only 50p at my local supermarket, so it makes perfect credit crunch food. My favourite recipe of the year.

11:27 AM, January 01, 2009  
Blogger Emily said...


Made it over the holidays as part of a vegetarian hodge-podge meal for my little sister (also made those slow-roasted tomatoes of yours and were they ever a hit!) and my sister could not stop eating it. She was so mad at me for not making a double batch ;)

3:12 PM, January 24, 2009  
Anonymous Anonymous said...

I know this has to be great as I make something similar. I actually gave the recipe to a friend of mine Sarah and she put it on her blog. Mine is cabbage with bacon and then topped with breadcrumbs and cheese amazing and kids love it !!
It is on this page http://homeorganics.wordpress.com/

1:44 AM, February 22, 2009  
Blogger chefjeff1 said...

I made this dish for the first time yesterday. I was trying to fancy up a traditional St. Paddy's day dinner for six, and this dish certainly seemed to fit the bill. GAWD was it deeelishuhs! I may have not stayed true to the concept regarding the cheese that I used, but it was still a dish to swoon over. In my freezer I had an incredibly creamy sweet Gorgonzola, and believe me---no one complained :) I will be preparing this dish for years to come (God willing) for our little family of two---or for the larger groups when we entertain.
Big thanx Molly,

3:41 PM, March 18, 2009  
Blogger soniak said...

We enjoyed this for several days...so satisfying! I experimented with plain ole cabbage to see how it would work. Trust me, just stick with the Savoy -- the texture made a big difference, plus plain cabbage was too watery. I'll bet Napa cabbage could work if you didn't use the watery core and spines. I also experimented using white wine since I only had half a cup of ch. Stock in the freezer. Not a good idea. Thanks for the recipe!

8:47 PM, June 19, 2009  
Blogger Key Realty Consultants said...

Sounds lovely and inspires me to try some savoyed cabbage in the garden.
I've always shied away from it, for the same reasons you look askance - at one time it must surely have sat in a grubby pot, in back of the The Little Shop Of Horrors.
But any roasted/braised gabbage dish with scallions, and triple cream cheese must surely be something worth waxing poetic over!
(Wish I could say the same for our new president)

Thanks, O.

6:09 AM, June 26, 2009  
Anonymous Jo said...

Orangette, having just read your now famous cabbage gratin recipe (I read about it in the Times in London) I can see why its such a big hit. Like you I'm a fan of greens and slow braising and have just blogged a Leeks in Oyster recipe to that end. maybe you might want to take a look when you have a minute!
kind regards

8:16 AM, November 04, 2009  
Anonymous Tara Bethune-Leamen said...


1:18 AM, November 28, 2009  
Blogger Valerie said...

The recipe is awesome!

How's that new president thingy working out?

7:04 AM, January 11, 2011  
Anonymous Lisa said...

Just made this (found your blog through a link when searching for savoy cabbage recipes, since I had 3/4 of a head leftover from some coleslaw I had made). I don't even really like cabbage, but I cannot believe how wonderful this was; we had it with grilled pork chops. Will definitely be making it again.

7:24 PM, January 07, 2012  
Anonymous Annie said...

I got a savoy cabbage in my weekly fruit & veggie delivery box and had no idea what to do with it. After googling recipes, I came across this wonderful blog! Made it on a cold Friday night and it turned out beautifully. Thanks for posting such a unique recipe!

9:08 PM, October 14, 2012  

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