Cabbage Gratin

½

pound bacon, small dice

1 medium onion, small dice

1 ounce garlic, chopped

1 large head green cabbage, cut fine julienne

1 pound gruyere cheese

¼

cup heavy cream

¼

cup chicken stock

Salt and pepper

In medium skillet over medium heat, saute bacon until browned; add onion and garlic and cook 5 minutes more. Add cabbage and cook until soft, about 15 minutes, stirring occasionally.

Add cream and stock and reduce until the consistency resembles creamed spinach. Season to taste.

Divide mixture between four to six shallow gratin dishes; cover with gruyere and place under broiler until brown. Serve hot.

Serves four to six.

Chef Chris Burrell, Durty Nellie's, Palatine