2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut in small dice
6 to 7 cups shredded cabbage (about 1 1/2 pounds)
1 teaspoon sweet or smoky paprika
1/2 cup milk
2 ounces Gruyère (I used Cheddar, it was all I had), grated (1/2 cup)
1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
2. Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
3. Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.
Yield: Serves four to six.
Nutritional information per serving:
Four Servings: 233 calories
Six Servings: 155 calories
I made this recipe a couple of days ago, and I am in love.
It is also great for those who are clean eating.
I separated it into four servings and
have been eating it every morning for breakfast.
Just nuke it in the microwave (since I make it ahead of time)
& serve it with some cantaloupe.
Seriously so good!
Hope y'all are having a good week & enjoy!
Published in New York Times by Martha Rose Shulman in 2011