New England Dinner Au Gratin
"I found this recipe in Lean and Luscious and Meatless. This dish is a cross between a stir-fry and a stew. You can serve it over cooked brown rice, or spoon it into bowls and serve with thick, crusty bread. The flavor is wonderful!"
photo by *Parsley*
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 cups cabbage, coarsely chopped
- 3 medium potatoes, unpeeled, cut into 1-inch cubes
- 2 cups carrots, sliced 1/2 inch thick
- 1 1⁄2 cups leeks, white part only, sliced 1/2 inch thick
- 1 teaspoon caraway seed
- 2 teaspoons paprika
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups water
- 6 ounces shredded low-fat cheddar cheese (1-1/2 cups)
directions
- Place cabbage, potatoes, carrots, and leeks in a 4-quart Dutch oven.
- Sprinkle spices over vegetables and mix well.
- Add water.
- Bring mixture to a boil over medium heat, stirring occasionally.
- Cover, reduce heat to low, and simmer 30 minutes.
- Preheat oven to 350 degrees.
- Spread cheese evenly over cooked vegetables.
- Place in oven and bake, covered, 25 minutes.
- Serve as is or over any cooked grain.
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Reviews
-
This was good. I did not need to cook the veggies for near half an hour--I took them off the heat after 20 minutes and they were already a bit mushy. Perhaps my pieces were small? The flavor was pretty good, though I would double or even triple the salt and pepper or use broth instead of water. Just MHO. I added a package of sliced turkey kielbasa before baking and it was definitely a yummy addition for the non-veg crew :). There are so many fun ways to play with this recipe--adding kraut, a splash of wine, broth, an apple, egg noodles--the list goes on! Thanks for posting. -
This is a very good recipe. The only draw-back for me is, as soon as the air hits it, the cheese hardens up. I tried a "Velveeta" soft cheese and it was excellent. I loved the idea of the recipe and want to thank you Whisper for sharing. -
Delicious, and easy to make too. I made it as directed but used swiss cheese; and fennel seeds as I ran out of caraway. Lovely cabbage recipe. Thanks Whisper. -
Who needs the corned beef? I just loved this! I didn't ccok my veggies the full 30 minutes, so I used a slotted spoon (to avoid taking along water) to place them into the casserole dish for baking. I used a blend of swiss cheese and cheddar cheese and it was perfect. You really won't miss the meat. I'll make this again. Thanx for posting.
Tweaks
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This was good. I did not need to cook the veggies for near half an hour--I took them off the heat after 20 minutes and they were already a bit mushy. Perhaps my pieces were small? The flavor was pretty good, though I would double or even triple the salt and pepper or use broth instead of water. Just MHO. I added a package of sliced turkey kielbasa before baking and it was definitely a yummy addition for the non-veg crew :). There are so many fun ways to play with this recipe--adding kraut, a splash of wine, broth, an apple, egg noodles--the list goes on! Thanks for posting.
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
