Red Cabbage and Purple Carrot Gratin

I wanted to use up some cabbage and carrots and was tired of coleslaw, so I decided to treat these veggies the way I treat scalloped potatoes. It was absolutely delicious and looked gorgeous as well.

• 1/2 of a large head of red cabbage, cut into medium sized wedges
• 2 purple carrots, cut into thin coins, on the bias
• 2 cups heavy cream
• tiny pinch of nutmeg (optional)
• 1/4-1/2 cup shredded Parmesan cheese
• 1-2 cloves garlic, smashed
• a big knob of butter

1.) In an oven-safe pan, melt butter until it begins to turn golden. Arrange the the cabbage wedges into a fan shape and let them sear one side in the brown butter.

2.) Meanwhile, in a sauce pan, combine 1 to 1 1/2 teaspoons salt, a generous dash of pepper, nutmeg, and heavy cream, and smashed garlic. Let simmer until the mixture bubbles gently. Watch carefully.

3.) As the cabbage is browning, tuck the coins of carrots into the nooks and crannies of the pan. Take the pan off the heat and pour in the heavy cream mixture.

4.) Top with the Parmesan, cover pan with foil or lid and bake in a 375 oven for around 45-50 minutes, until the cabbage gets all slumped up and tender. Uncover the cabbage and let it cook for another 10-15 minutes until everything looks golden and bubbly. Serve.