Directions:
- Preheat oven to 200°C/400°F.
- Bring a large saucepan of lightly salted water to a boil.
- Separate cabbage leaves and blanch for 5 minutes in the boiling water.
- Drain and squeeze hard in a clean cloth.
- Rub duck fat on the bottom and sides of a gratin dish.
- 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).
- Repeat the layers once, then cover with a last layer of cabbage and finish with the rest of the cheese and creme fraiche.
- Scatter with the breadcrumbs and drizzle with the remaining duck fat.
- 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.
- To serve, cut the layers with a sharp spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.64 Kcal (1414 kJ) | ||
| Calories from fat | 214.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.85g | 37% | |
|---|---|---|---|
| Cholesterol | 45.99mg | 15% | |
| Sodium | 664.02mg | 28% | |
| Potassium | 231.25mg | 5% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 18.27g | 37% | |
| Vitamin C | 32.9mg | 55% | |
| Iron | 0.1mg | 0% | |
| Calcium | 254.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 152.07 Kcal (637 kJ) | ||
| Calories from fat | 96.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 37% | |
|---|---|---|---|
| Cholesterol | 20.71mg | 15% | |
| Sodium | 299.07mg | 28% | |
| Potassium | 104.15mg | 5% | |
| Total Carbs | 5.44g | 4% | |
| Sugars | 1.7g | 15% | |
| Dietary Fiber | 1.22g | 11% | |
| Protein | 8.23g | 37% | |
| Vitamin C | 14.8mg | 55% | |
| Calcium | 114.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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