Cabbage Au Gratin is a traditional Montserratian recipe for a classic accompaniment of cabbage in a milk sauce flavoured with hot chilli and allspice that's topped with breadcrumbs and baked to finish. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Cabbage Au Gratin.
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A gratin of cabbage is a classic accompaniment. This is the version from Montserrat that includes a little allspice and chill in the mixture.
Ingredients:
500g cabbage, shredded
2 tbsp butter
1 tbsp flour
125ml milk
1/4 tsp hot chilli pepper, minced
1/4 tsp ground allspice
Salt and freshly-ground black pepper, to taste
Breadcrumbs
Method:
Bring a pan of salted water to a boil, add the cabbage and cook until tender (about 8 minutes). Drain the cabbage at this point and set aside.
In the meantime, melt the butter in a pan. Scatter over and stir in the butter to form a roux. Stir fry this until lightly browned. Take the pan off the heat and gradually whisk in the milk, chilli and allspice. Once all the milk has been incorporated return the pan to the heat and gradually bring to a simmer, stirring constantly, until nicely thickened. Take off the heat and season to taste.
Combine the drained cabbage and the white sauce then pour into a greased, oven proof dish. Sprinkle the top with breadcrumbs and dot with butter.
Transfer to the centre of an oven pre-heated to 170°C and bake until the surface of the dish is nicely browned about (15-20 minutes).