By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(152)
- Notes
- Read community notes
You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Featured in: Recipes for Health: A Grain, a Vegetable, a Skillet: Meals for Winter Nights
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Ingredients
Yield:The sautéed vegetables alone serve 4; the gratin serves 6.
- 2tablespoons extra virgin olive oil
- 1pound winter squash, peeled and shredded
- ½cup chopped onion
- ¾pound green cabbage, shredded
- 2garlic cloves, minced
- 2teaspoons finely chopped fresh sage
- 2teaspoons chopped fresh thyme leaves
- 3eggs
- ½cup low-fat milk
- Salt and freshly ground pepper
- 1cup cooked barley, rice (preferably brown) or quinoa
- 2ounces Gruyère, grated (½ cup)
- 1ounce Parmesan, grated (¼ cup)
For the Shredded Vegetable Sauté
For the Gratin
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
305 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 15 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
If serving the vegetables with grains, begin cooking the grains of your choice first.
Step
2
Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
Step
3
If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about ½ teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
Step
4
Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.
Ratings
4
out of 5
152
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Cooking Notes
LIsa G
I had half a butternut squash and an old cabbage so I thought what the hey, let's try this. It was DELICIOUS. I added a bit more oil in the sauteeing of the vegetables, and then deglazed the pan with white wine to give the cabbage a snappy flavor. We had it au gratin with a big salad as a Friday night movie dinner.
Kathryn
I just made the sauté with a beautiful but aging purple savoy cabbage and some leftover baked spaghetti squash. And some farro. I used herbes de Provence and some fresh cilantro (it was too dark & cold to go out to try to pick sage and thyme…)Didn’t have time to make the gratin, so I just added 2 sunny side up eggs on top of the cabbage mix.Absolutely delicious.
Marion
This was amazing! I did decide that I wanted to use this for a main dish. I added 1/2# hot Italian sausage and 1 tsp whole grain mustard. I browned the sausage first and then added the vegetables. Hubby loved it and will make again!
Homestyle
We really liked this. I happened to have a cooked mixed grain left over (looks like birdseed when raw, but yummy and nutty cooked) and a partial block of havarti cheese so I went for the gratin. If it is bland to you, adjust the seasonings to your taste before putting it in the oven. I started late so baked this in 3 smaller dishes shorten the time and will freeze the others for future meals. Tonight I served it as a side for 3 adults with Italian sausage and green beans. Yum!
George Nixon
Fun and easy to make. This time I finished with some lime juice before serving and it added a missing something. In the future I may try some Dijon mustard or perhaps some ginger. I’m grateful to have something new to do with my backlog of fall vegetables.
Julie
As others... I had a cabbage to use! And this was an outstanding way to use it. Great combo flavors; the sweetness of the squash and the tart of the cabbage. I added a splash of dry white wine and went well with the gruyere. The gratin made it a full meal and very satisfying with a salad!
Amy
This was soo good. I didn’t have butternut squash but otherwise followed the top part of the recipe to the tee. I served it grain bowl style with farro, roasted sweet potato, fresh parsley, and a maple Dijon yogurt (Greek yogurt, maple syrup, Dijon mustard, garlic powder, salt, pepper). The flavors were amazing!!
Eileen
I had a partial butternut squash and cabbage to use up, so decided to try this out. Was a bit skeptical of the barley addition, but it actually added a nice textural element. The flavors were great with the winter vegetables, herbs, and Gruyere - a very comforting dish I'll make again!
George Nixon
Fun and easy to make. This time I finished with some lime juice before serving and it added a missing something. In the future I may try some Dijon mustard or perhaps some ginger. I’m grateful to have something new to do with my backlog of fall vegetables.
Kathryn
I just made the sauté with a beautiful but aging purple savoy cabbage and some leftover baked spaghetti squash. And some farro. I used herbes de Provence and some fresh cilantro (it was too dark & cold to go out to try to pick sage and thyme…)Didn’t have time to make the gratin, so I just added 2 sunny side up eggs on top of the cabbage mix.Absolutely delicious.
Kathryn
Don’t know if the note I just wrote went through. I’ll try again.Used a purple savoy cabbage that was starting to wilt, some leftover baked spaghetti squash, and Faro along with the onions and garlic for the stir fry. I didn’t have time to make it gratin, so I just put two sunny side up eggs on top of the vegetables. It was absolutely delicious!
Homestyle
We really liked this. I happened to have a cooked mixed grain left over (looks like birdseed when raw, but yummy and nutty cooked) and a partial block of havarti cheese so I went for the gratin. If it is bland to you, adjust the seasonings to your taste before putting it in the oven. I started late so baked this in 3 smaller dishes shorten the time and will freeze the others for future meals. Tonight I served it as a side for 3 adults with Italian sausage and green beans. Yum!
yum!
This is a delicious gratin. I added a few golden raisins and it was fun to occasionally get a sweet bite. Very hearty.
DAN
First bite and I thought the gratin tasted like stuffing from a roast chicken. My vegetarian husband grinned. I used double the sage and thyme and added some greens while the tricolored couscous simmered. Used Parmesan and Cotija cheese. Will definitely make again.
Linda Morningstar
The texture was terrific. The flavor was surprisingly bland. The preparation was labor-intensive. Not worth the effort.
Susan
We loved this as a gratin. We used butternut squash, which tasted sweet in contrast to the cabbage. We also used dollops of goat cheese instead of gruyere, which was wonderful. Will definitely make this again.
JohnA
We were underwhelmed with this dish, which we made as a gratin, using barley, as written, except I used dried herbs (and adjusted for that). It is possible the veggies got a little overcooked, but it was much more like mush than it appears in the photo and not particularly flavorful. I doubt we'll bother with it again.
Maryalice
I used patty pan squash in this dish and added a red bell pepper for color as well. Subbed 1 T herbs de Provence and 1 T chopped fresh rosemary for thyme and sage. 1 cup of cooked brown rice was enough to bind together the gratin. I also used 4 eggs rather than 3 and topped the gratin with extra Parm before putting in the oven. This will definitely be a regular part of my meal rotation. This dish will take many different substitutes as written. Great fall dish, super healthy tasty!!
susie
skipped the gratin and served as a side with a roasted tomato farro dish and salad. the grated, light-tasting recipe was a very nice change of pace for cabbage and winter squash.
Marion
This was amazing! I did decide that I wanted to use this for a main dish. I added 1/2# hot Italian sausage and 1 tsp whole grain mustard. I browned the sausage first and then added the vegetables. Hubby loved it and will make again!
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