Cabbage and Jalapeno Gratin

When my Food 52 Cookbook group did Melissa Clark's Dining in French it was early in the pandemic. April, in fact, when it was actually hard to get some very basic ingredients. Not our issue--we even had 25 pounds of all purpose flour and a good 10 pounds of bread flour even. But for those who live week to week, either because of finances or space or habit, it was a challenging time. Melissa Clark herself was devoting the New York times food column to recipes that could be made with things in your pantry. So I never gave this book the due it deserved. I have had a collossal amount of cabbage this winter (a giant head every two weeks since September, to be exact, sometimes a Napa cabbage added on for good measure) and I finally got around to making this easy gem. 10 cups of shredded cabbage 1-2 cups of diced onions 3 cloves of garlic minced 1 jalapeno, sliced thinly 2 Tbsp. butter 2 Tbs. olive oil salt and pepper to taste 3/4 cup Gruyere cheese grated 1/4 cup Paremsan cheese grated a splash of half and half Saute the onions in the butter and olive oil. Add the garlic and jalapenos after the onions have softened. In another few minutes add the cabbage and cook until it is soft and silky. Turn off the heat and splash in some half and half or cream if you are adding. I mixed in the cheese but the original recipe has you put the cabbage in a gratin dish and sprinkle it on top. Broil it until the cheese is melted (I on the other hand put it in a hot oven and let the flavors settle in together.