Cosmic Muffin’s Canna-Cabbage Gratin
INGREDIENTS 6 Tbsp canna-butter + more for greasing 3 ounces bacon– optional 4 ounces fresh wild mushrooms or cremini mushrooms, chopped 1 small Spanish onion, thinly sliced 1 medium cabbage (about 1 1/2 pounds), cored and coarsely chopped 1/4 cup all-purpose flour 1 cup infused half and half, warmed 2 cups grated Gruyère cheese (about 3 ounces), divided 1 tsp each; salt/pepper or to taste 1 tsp dry mustard 1/4 tsp freshly grated nutmeg 1/8 tsp cayenne pepper, or to taste 2 ounces walnut pieces (1/2 cup) chopped flat-leaf parsley – garnish INSTRUCTIONS 1. Heat to 350°F. 2. Using some canna-butter grease a 2 1/2-quart gratin or baking dish/ casserole dish; set aside. 3. Place the bacon in a large soup pot or Dutch oven over medium heat until crisp and the fat is rendered. Transfer cooked bacon to a large bowl.
4. Pour all but 1 tsp of bacon fat + 2 Tbsp canna-butter into a small heatproof bowl; set bacon to the side. 5. Add the mushrooms to the pot, sautéing until browned and tender, about 4 minutes. Transfer to the bowl with the bacon. 6. Add another 2 Tbsp canna-butter to pot. Add onion a pinch of salt and cook, stirring occasionally, until softened. If the onions begin to scorch, add a splash of water to the pot and stir to loosen. 7. Add cabbage in batches, stirring after each batch just until greens begin to wilt before adding more. Cook until cabbage is crisp-tender, about 10 minutes. If the mixture begins to stick or scorch, add a bit more water and stir well. Remove pot from heat. 8. Heat 2 tablespoons canna-butter in a medium saucepan set over medium heat. Add flour and whisking until smooth and golden in color - about 2 minutes. Whisk in the warm canna-milk until smooth. Cook, until the sauce thickens, about 3 minutes. 9. Add 1 ½ cups of the Gruyère, salt, pepper, mustard, nutmeg, and cayenne. Stir until the cheese melts. Stir in the reserved bacon and mushrooms. 10. Transfer the mixture into the pot of cabbage and stir until coated. Transfer mixture into baking dish. Sprinkle the remaining Gruyère over the top. Bake until golden-brown and bubbling, about 30 minutes. Let stand for at least 10 minutes before serving. Garnish with walnuts and parsley Serves 4
>>> BY Deborah Costella
PHOTO: MONIKA GRABKOWSKA