Photo: Joanne Bruno

This cabbage recipe may be over a week late and a dollar short when it comes to perfect-for-St.-Patrick’s-Day vegetarian fare, but it is absolutely ideal for those week-after cabbage sales that I know are going down at your local supermarket.

Chock full of vitamin C, cabbage is probably one of the least loved of the cruciferous family of vegetables, which is unfortunate given just how much nutritional bang it gives for your buck.

This gratin, which is more of a baked frittata than a creamy casserole, pairs cabbage with buttery leeks and a tangy Greek yogurt/mustard sauce, the combination of which is so delicious that it will convert even the staunchest of the cabbage averse. Read More