Monday, October 26, 2009

Cajun Cabbage Au Gratin Casserole

Cajun Cabbage au Gratin, also known in this area as Choux Glorieux, or Glorious Cabbage, is a casserole of cooked, chopped cabbage, made with The Trinity, milk moistened bread, cheese and finished with a bread crumb and cheese topping.
Cajun Cabbage au Gratin, also known in this area as Choux Glorieux, or Glorious Cabbage, is a casserole of cooked, chopped cabbage, made with The Trinity, milk moistened bread, cheese and finished with a bread crumb and cheese topping.

Cajun Cabbage Au Gratin Casserole

Had some cabbage on hand so decided to do an au gratin for y'all. If you're anywhere from around the lower Deep South area, you probably know this dish as Choux Glorieux, or Glorious Cabbage. I am happy that it is "casserole season," but I hate the way that casseroles photograph - the pictures just do not ever do justice to the dish - but don't let that lead you. Most casseroles are outstanding and this one is no exception.

Like everything else, this dish has many different variations. Some folks make a small cream sauce instead of using the milk-soaked bread. Others use a variety of cream soups. Some prefer the cabbage shredded. Some more chunky. This is the way I have settled on making mine.  As always, the full recipe, including measured ingredients and instructions is further down the page. Just swipe or scroll past the step by step pictures to get to the recipe.

First things first, you have to start this casserole with cooked cabbage. You can boil it, steam it, microwave it, or you can use the Instant Pot! With the IP you'll core the cabbage, but leave the outer leaves intact until after the cabbage is cooked. Depending on how big your pot and the cabbage is, you may need to trim it to fit. Once it's cooled a bit, chop it up. I had 10 cups chopped fine.

When ready to bake, preheat oven to 350 degrees F and butter a 4-quart casserole dish. Toast bread, trim crusts and save for another use or discard. Tear toast into pieces in a small bowl and add 1 cup of the half and half; let soak.


While that is soaking, melt butter in a soup pot and saute the onion, bell pepper and celery until tender, about 4 minutes. Add cabbage and seasonings and continue cooking for 10 minutes.

Add bread along with the liquid and the remaining 1/2 cup of half and half to the cabbage mixture. Add garlic and green onion. Set aside 1/3 cup of the cheese and add remaining cheese to the cabbage. Taste and adjust for seasonings; transfer mixture to casserole dish. Combine the bread crumbs with the parsley and reserved 1/3 cup cheese and sprinkle over the top. Bake uncovered for 35-45 minutes or until heated through and lightly browned on top. Offer with hot sauce at the table.


Yum y'all... dig in! Maybe not so photogenic, but if you love cabbage, this is for sure comfort food.



Recipe: Cajun Cabbage Au Gratin Casserole - Choux Glorieux

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 45 min | Yield: About 6 to 8 servings

Ingredients
  • 1 medium head cabbage, cooked and chopped (for about 10 cups)
  • 4 slices white bread
  • 1-1/2 cups half and half, divided
  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 cup chopped sweet bell pepper (any color)
  • 2 ribs celery, chopped
  • 1-1/2 teaspoons all-purpose seasoning (like Lawry's or Cavenders) {affil links}, or to taste
  • 1/2 teaspoon Cajun seasoning (like Slap Ya Mama) {affil links}, or to taste, optional
  • 1/4 teaspoon kosher salt, or to taste
  • 1/8 teaspoon freshly cracked black pepper, or to taste
  • 1/4 cup sliced green onion
  • 1 tablespoon minced garlic
  • 2-1/2 cups freshly shredded mild cheddar cheese
  • 1/2 cup dried bread crumbs
  • 1/2 tablespoon dried parsley
Instructions

Precook the cabbage using one of the methods below. (I used the Instant Pot); let cool then chop fine and set aside. When ready to bake, preheat oven to 350 degrees F and butter a 4-quart casserole dish.

Meanwhile, toast bread, trim crusts and save for another use or discard. Tear toast into pieces in a small bowl and add 1 cup of the half and half; let soak. While that is soaking, melt butter in a soup pot and saute the onion, bell pepper and celery until tender, about 4 minutes. Add cabbage and seasonings and continue cooking for 10 minutes.

Add bread along with the liquid and the remaining 1/2 cup of half and half to the cabbage mixture. Add garlic and green onion. Set aside 1/3 cup of the cheese and add remaining cheese to the cabbage. Taste and adjust for seasonings; transfer mixture to casserole dish. Combine the bread crumbs with the parsley and reserved 1/3 cup cheese and sprinkle over the top. Bake uncovered for 35-45 minutes or until heated through and lightly browned on top. Offer with hot sauce at the table.

To Cook Cabbage: Boil - Cut cabbage in half and place into boiling salted water, cook until tender. Microwave - Cut cabbage into large chunks, place into a microwave safe dish or bowl, cover and microwave on high 15 minutes. To Steam - Cut cabbage into large chunks, place into a steamer basket over a pot of boiling water and cook until a knife inserted into the middle of larger pieces, pierces through. For the Instant Pot - Place 1-1/2 cups water in the bottom of the pot and add rack or steamer basket. Core cabbage but leave outer leaves in place; trim to fit if necessary. Place into steamer basket or on rack, cored side down. Seal and set on high for 5-8 minutes, depending on size. Quick release and remove basket; set aside and let cool before removing outermost leaves and chopping.

Cook's Notes: May substitute American cheese or Velveeta.

Source:  http://www.deepsouthdish.com

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