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Savoy cabbage bake with Taleggio, thyme & hazelnut crumbs
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60g unsalted butter
2 onions, thinly sliced
1 savoy cabbage, sliced
100g day-old sourdough, rye or ciabatta bread
50g hazelnuts, roughly chopped
2 tsp fresh thyme leaves
100g taleggio cheese, chopped
150ml double cream
100ml strong vegetable stock (made with a stock cube, using ½ the amount of water suggested), warmed
1. Preheat the oven to 180°C, gas mark 4. Melt 20g butter in a pan and fry the onion over a medium heat, stirring often, for 8-10 minutes, until soft and beginning to brown. Meanwhile, blanch the cabbage in a pan of boiling salted water for 4 minutes. Drain thoroughly, pat dry with kitchen paper, then spread out with the onion in a medium gratin dish.
2 For the topping, melt the remaining 40g butter. Whizz the bread in a small food processor to coarse crumbs. Combine with the chopped nuts, melted butter and thyme. Season and stir in the taleggio. Add the cream to the warm stock; season and pour over the cabbage, then scatter with the nutty crumbs. Bake for 30-35 minutes, until golden and bubbling.
Typical values per serving:
This recipe was first published in September 2017.