Cabbage and leek gratin with mustard cream

May 10, 2015 at 2:04 pm (B_minus, Cruciferous rich, Deborah Madison, Winter recipes)


This is another recipe my sister decided to try while she was here last week, this time from Deborah Madison’s Vegetarian Suppers cookbook. Madison describes it as a “homey gratin”. You boil the cabbage and leeks, and then mix them with flour, milk, sour cream, eggs, salt, and finely chopped parley and/or dill.

I like that this recipe calls for lots of cabbage and leeks, but I was a bit disappointed. I found the dish soft, even soggy. (Perhaps the veggies weren’t drained well enough?) It was also definitely undersalted, but maybe my sister didn’t put the full amount of salt in?

The gratin didn’t really taste like a gratin to me, maybe because of the lack of cheese? I think if I make it again I will add another egg, and a bit of cheese (which is listed as a variation at the end of the recipe). Hanaleah thought some mashed tofu might be a nice addition.

Both Hanaleah and I liked the mustard cream recipe a lot, and the amount was perfect to pair with the gratin. Here’s the recipe as I made it:

  • 1 small shallot, finely diced
  • 1 teaspoon white wine vinegar (I didn’t have any so used apple cider vinegar)
  • pinch of sea salt
  • 2/3 cup sour cream or whole-milk yogurt (I used mostly yogurt, but a little bit of the sour cream leftover from the main recipe)
  • 2 to 3 teaspoons prepared mustard (I used a tarragon dijon mustard)
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