I love cabbage. Especially raw cabbage. “Eat raw cabbage” isn’t much of a recipe though. I came up with a nice homey casserole instead.
- 1 medium onion, diced
- 1/2 medium head of cabbage (1 pound), thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons sorghum flour
- 1 cup vegetable broth
- 2 tablespoons dijon mustard
- 3 cups cooked kidney beans
- 1/2 teaspoon dried parsley
- 1/4 teaspoon crushed red pepper
- 1 cup gluten-free fresh bread crumbs (2-3 pieces of sandwich bread)
- sea salt
- freshly cracked black pepper
- Preheat the oven to 350 degrees Fahrenheit.
- Heat the olive oil in a large skillet with tall sides, (preferably oven-safe) over medium heat. Add the onion, cook until softened and just beginning to brown, about 5 minutes. Add the cabbage and a large pinch of sea salt, stir well. Cook another 5-7 minutes, until cabbage is beginning to brown. Remove from heat.
- Meanwhile, heat a small saucepan over medium heat. Add the butter. Once melted, add the flour and stir into the butter. Cook, stirring occasionally, until the mixture is a golden-brown color and has a nutty smell, around 5 minutes. Add the vegetable broth and mustard. Whisk until the mixture thickens, 3-4 minutes.
- Add the beans, parsley, crushed red pepper, and a few cranks of black pepper to the cabbage/onion mixture. Pour the mustard sauce over everything and stir well.
- Arrange mixture evenly in the skillet (if you don’t have an oven-safe skillet, transfer mixture to a greased casserole dish), then top with the bread crumbs.
- Bake in the oven for 45 minutes, remove and serve.
A cast iron skillet is perfect for this recipe. My skillet is 12 inches. If you need to use a casserole dish try an 9×9 or a 7×11.
I used sorghum flour to make the roux because it’s one of my favorite gluten-free flours. An all-purpose gluten-free flour blend would also do the trick.
I processed the sandwich bread in my food processor until there were relatively evenly sized crumbs. If you don’t have a food processor you could always chop it up by hand. Or buy bread crumbs if you can find them.
I pondered adding apples or fennel into the mix. Actually adding both doesn’t sound like a bad idea. Perhaps on the next go-round. Do let me know if you give either a try though. Some grated cheese spread over the top would also be a nice addition. Perhaps a Gouda?