Eat For Eight Bucks: Gnocchi and Red Cabbage Gratin

Name: Eat For Eight Bucks: Gnocchi and Red Cabbage Gratin
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters fresh sourdough breadcrumbs, made from 2 slices stale soudough bread; 1 teaspoons caraway seeds; 59 milliliters olive oil, plus more for drizzling; 1 onion, thinly sliced; 454 grams fresh potato gnocchi; 1 liters About thinly sliced red cabbage (from 1.5 pounds); 3 servings salt; 2 Tbsps unsalted butter

Eat This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 3. It works well as a side dish. From preparation to the plate, this recipe takes about 2 hours. Head to the store and pick up sourdough breadcrumbs, caraway seeds, salt, and a few other things to make it today.

Instructions

Heat the olive oil over high heat until it shimmers.

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Olive Oil

Add the caraway seeds and cook them for about 30 seconds.

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Caraway Seeds

Add the butter and let it melt, then add the onion and cabbage and cook for 1-2 minutes, tossing to coat all the vegetables with the fat.

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Vegetable

Cabbage

Butter

Onion

Reduce the heat to low, cover the pot, and cook for 45 minutes, stirring occasionally. The cabbage should be completely wilted, almost buttery.

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Cabbage

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Pot

Add ¾ teaspoon salt and stir to distribute.

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Salt

When there are about 20 minutes left to go on the cabbage, bring a pot of water to boiling. Salt it generously, then add the gnocchi. Cook for just 1 minute—any more and they’ll start to fall apart.

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Cabbage

Gnocchi

Water

Salt

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Pot

Drain in a colander and rinse with cool water.

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Water

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Colander

Preheat the oven to 400°F.

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Oven

In a 9 x 13 inch baking pan, spread about ¾ of the cabbage. Arrange the gnocchi on top of the cabbage in one layer. Top with heaps of the remaining cabbage, making sure not to leave some gnocchi exposed so they get crispy.

Ingredients you will need

Cabbage

Gnocchi

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