Cabbage and Leek Gratin

Ingredients

Salt

to taste

Black pepper

to taste

Breadcrumbs

1 cup

Parmesan cheese, grated

1/2 cup

Gruyere cheese, grated

1 cup, divided

Milk

2 cups

All-purpose flour

1/4 cup

Butter

3 tablespoons

Leeks, sliced

2, white and light green parts only

Cabbage, chopped

4 cups, green or savoy

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Once melted, add the sliced leeks and sauté until softened, about 5 minutes.
3. Add the chopped cabbage to the skillet and cook until wilted, approximately 8-10 minutes. Stir occasionally to ensure even cooking.
4. Sprinkle the flour over the cabbage and leeks, stirring well to coat the vegetables evenly.
5. Gradually pour in the milk, stirring constantly until the mixture thickens and becomes creamy, about 3-5 minutes.
6. Remove the skillet from heat and stir in half of the grated Gruyere cheese and half of the grated Parmesan cheese. Season generously with salt and pepper to taste.
7. Transfer the creamy cabbage and leek mixture to a greased baking dish, spreading it out evenly.
8. In a small bowl, combine the remaining Gruyere cheese, Parmesan cheese, and breadcrumbs. Mix well and sprinkle this topping evenly over the cabbage and leek mixture.
9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
10. Remove from the oven and let it cool slightly before serving hot as a delightful side dish.