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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200°C/400°F. | 2. Bring a large saucepan of lightly salted water to a boil. | 3. Separate cabbage leaves and blanch for 5 minutes in the boiling water. | 4. Drain and squeeze hard in a clean cloth. | 5. Rub duck fat on the bottom and sides of a gratin dish. | 6. Layer the dish with 1/3 of the cabbage, 1/3 of the creme fraiche, 1/3 of the cheese and half the ham, adding pepper and a little salt as you go along (remember ham has salt already). | 7. Repeat the layers once, then cover with a last layer of cabbage and finish with the rest of the cheese and creme fraiche. | 8. Scatter with the breadcrumbs and drizzle with the remaining duck fat. | 9. Place the gratin dish on top of a baking tray to catch overflow and bake for 25 minutes until crust is golden and the gratin is bubbling at the edges. | 10. To serve, cut the layers with a sharp spoon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	350			7787.5	1806.7	398.72	31.15
duck	2	teaspoons	fat	-	-	-	-
black pepper			ground	-	-	-	-
creme fraiche	200			-	-	-	-
gruyere	100		grated	54516.0	47.52	3934.92	4268.88
ham	200		cooked cut	-	-	-	-
breadcrumb	2	tablespoons		-	-	-	-
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.