Cheddar Cabbage Gratin
1 medium head of cabbage (about 2 to 2 1/2 pounds), coarsely chopped
3 tablespoons of butter
1 clove of garlic, halved
1/4 cup of all-purpose flour
1 1/3 cups of milk
2 teaspoons of spicy mustard or Dijon
8 ounces of white Cheddar cheese, shredded
1/4 teaspoon of salt, or to taste
Generous grating of fresh pepper, about 1/4 teaspoon
For the Topping
2 tablespoons of grated Parmesan cheese, optional
1 cup of soft bread crumbs
1 1/2 tablespoons of butter, melted
Begin by preheating your oven to 350 degrees Fahrenheit. Grease or spray a 2 1/2-quart baking dish and set it aside.
Steam the cabbage until it is just tender. Drain the cabbage well and then set it aside.
Melt the butter in a medium saucepan over medium-low heat. Saute the garlic until it is aromatic, which will take approximately two minutes. Spoon out the garlic and discard it, but leave the butter in the saucepan. Add the flour to the remaining flavored butter and cook it, being sure to stir, until it becomes smooth and bubbly. Next add the milk and mustard and stir. Cook this, stirring often, until it has thickened. Next, add the Cheddar cheese, salt and pepper and then stir.
Add the sauce with the drained cabbage and pour it into the prepared baking dish. Sprinkle the parmesan cheese, if using it, over the top of the cabbage mixture.
In a small bowl, combine 1 1/2 tablespoons of melted butter with the soft bread crumbs. Toss them together until well blended. Sprinkle this mixture evenly over the casserole. Bake the casserole in the oven for about 25 to 30 minutes or until the mixture is browned and bubbly.