Friday, 7 October 2011

Cabbage and Cauliflower Gratin

Although this isn't really a gratin (as it lacks the toasty top) I still think of anything in white sauce as being a gratin, so it's a gratin in my mind.


  • 1 cabbage, quartered, core removed and sliced into 1/2 cm slices
  • 2 tbsp olive oil
  • 3 tbsp plain flour
  • 1 cauliflower, cut into small pieces about 2 cm in length
  • 150g penne pasta
  • 560ml milk
  • 16 green olives, cut in half


  1. Put the cabbage, olive oil and flour in a large pan.
  2. Cook the cabbage over a low to medium heat for 20 minutes, stirring frequently to stop it sticking.
  3. While the cabbage is cooking, put on a large pan of water to boil and add the cauliflower to it.
  4. When the water is boiling, add the pasta to it and cook as per the instructions on the pasta, probably 12 to 14 minutes.
  5. When you add the pasta to the boiling water, add the milk to the cabbage pan.
  6. Stir the cabbage and milk mixture frequently as it heats up to make sure it doesn't stick.
  7. When the pasta is cooked the milk mixture should have thickened, so drain the pasta and cauliflower and add it to the milk mixture.
  8. Mix well and then stir in the green olives.
  9. Serve with grated cheese and ground black pepper to garnish.

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