From Vegetarian Suppers from Deborah Madison’s Kitchen
1 1/2 lb. green cabbage, chopped into 2-inch squares
3 fat leeks, white parts only, quartered lengthwise, chopped and washed
1/3 cup flour
1 cup milk
1/3 cup sour cream
3 Tbs. finely chopped parsley or dill
Mustard Cream (recipe follows)
1. Preheat oven to 350°F and butter a 6 cup shallow baking dish. Put a large pot of water on to boil.
2. When water boils add salt to taste and the vegetables. After 5 minutes, drain vegetables into a colander and press firmly with a rubber spatula to force out as much water as possible.
3. Whisk the flour, milk, sour cream, eggs and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into the prepared baking dish and bake until firm and lightly browned, about 45 minutes. Serve with mustard cream.
Variations: Add shredded, blanched celeriac to the vegetables. Add 2 to 3 ounces grated or crumbled cheese such as aged Gouda, Gruyere, Swiss feta or sharp Cheddar. Omit dill.
1 small shallot, finely diced
1 tsp. white wine vinegar
Pinch of sea salt
2/3 cup sour cream or whole milk yogurt
2 to 3 tsp. prepared mustard
Mix the shallot, vinegar and salt in small bowl and let stand 5 minutes. Whisk in the sour cream and mustard; adjust the seasonings, adding more vinegar or mustard to taste, if needed.
Submitted by Ann Tilley