Napa Cabbage & Crabmeat Gratin

Used as a side-dish, this gratin, which pairs two ingredients that are hallmarks of winter with the beloved Swiss/French cheese, raclette, can dress up a poached, baked or broiled fish fillet. It can also be a main dish, and is even better prepared a day in advance.

INGREDIENTS:

4 tablespoons vegetable oil

Salt to taste

2 pounds white napa cabbage, stems and leaves separated, cut into 2-inch- long segments

14 ounces chicken stock

2 tablespoons unsalted butter

4 tablespoons flour

1 heaping cup fresh-picked crabmeat (8+ ounces)

2 cups grated raclette cheese

1/4 cup freshly grated Parmigiano-Reggiano

White pepper to taste

INSTRUCTIONS:

Heat the oil in a wok, and add salt. Add the cabbage stem sections and toss-fry until all are coated with oil and a few begin to turn translucent. Add the leaf sections and toss-fry. Pour in the stock and bring to a boil. Cover and cook for 10 to 15 minutes, or until the cabbage is tender. Transfer to an 8-cup casserole or baking dish.

Return the wok to the heat and add the butter. When the butter foams, sprinkle in the flour, stirring constantly. Cook, stirring for about 2 minutes, until the flour is cooked and gives off a nutty aroma. Do not let it brown. Remove from heat. Drain the liquid off the cooked cabbage and add it to the roux, stirring constantly. Return to heat and cook until the sauce bubbles and thickens somewhat. Remove from heat. Fold in the crabmeat, then fold in 1 cup of the raclette.

Pour into the baking dish. Sprinkle with the remaining raclette and the Parmesan and season the top with white pepper.

Before serving, bake uncovered in a 350° oven for 30 minutes, or until bubbly. Optional: place under broiler to brown the cheese.

Serves 4 as a main dish, 8 as a side dish 
