What is cabbage?

Cabbage is a hearty casserole that usually contains cheese or other dairy product. The term gratin concerns crunchy topping on a saucepan, usually made of crumbs of bread, although some chefs use nuts or hard, shredded cheese instead. There are several varieties of cabbage and different recipes require different types. Generally, cabbage is prepared on the stove and then baked in the oven. There are many recipes for this food that uses cabbage, and each of them is different. Some call for cheddar or Swiss cheese, while others require cream cheeses such as Saint-Marcellin, which is a triple cheese similar to brie. Another option is not to use cheese at all and several recipes use heavy cream or milk instead.

The grave is what the cabbage makes gratin gratin. Breata is a common choice for this coating. Some people can use large pieces of bread such as croutons. It is also possible to mix a breadcrumon with finely grated parmesan or other hard cheese or combine a ditchNka with crushed nuts such as walnuts. Another option is to throw coarse corn flour with ingredients instead of breadcrumbs. The use of corn flour in this way usually gives a bowl of crispy texture throughout the gratin.

cabbage varieties used in gratin can move from red to simple green cabbage. Some recipes require Savoy cabbage, which is softer than other types and has a sweeter taste. Red cabbage also has a sweet taste and, thanks to its color pigmentation, contains more antioxidants. Green cabbage is usually the least expensive varieties.

In most cases, cabbage cabbage is prepared on the stove by heating liquid - either vegetable or chicken stock, milk or cream. Ingredients as chopped garlic, chopped onions and spices can be added to the boiled liquid and then mixed with cheese and sliced ​​cabbage. Depending on the taste it wants to achieve, the chef can add spices from pepper toOnly basic salt and pepper. Another option is to mix fresh or dried herbs or other flavors, create a unique food. For example, a component such as dry mustard powder would add a sharp, spicy taste to Gratin.

Once the ingredients are combined in this way, the chef usually pours the mixture into the butter, shallow baking trays and sprinkles over it. Traditionally, gratin meals are oval, but any shape of the bowl can be used if it is large enough and not too deep. If he wants, the chef can divide gratin into individual serving dishes and then bake.