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For the bread crumbs:
2 tablespoons unsalted butter
1 1/4 cups fresh white bread crumbs
1 garlic clove, minced
Pinch salt
Pinch cayenne pepper
2 teaspoons Dijon mustard
2 teaspoons chopped parsley
3/8 cup Comté or Gruyère cheese,
grated.
1. Heat oven to 425 degrees. Place bacon in a 12-inch
sauté pan over medium heat
and cook about 2 minutes. Add onion and sauté,
stirring frequently, until bacon is
crisp and onion is golden, about 5 minutes. Add potatoes,
bay leaf, salt and pepper
and sauté, stirring, for 2 minutes. Add cabbage
and sauté, stirring frequently until
cabbage wilts a bit, about 5 minutes.
2. Turn cabbage mixture into a shallow 1 1/2 or 2-quart
casserole dish. Pour cream
into sauté pan and reduce over high heat, stirring
constantly with a wooden spoon
until cream is reduced by half, about 2 minutes. Pour
cream over cabbage and stir
to mix. Cover casserole with foil. Bake 10 minutes.
3. Meanwhile, melt butter in a 10-inch skillet over low
heat. When it is foamy, add
bread crumbs and sauté, stirring constantly with
a wooden spoon, until crisp and
golden, 5 to 7 minutes. Remove from heat, add garlic,
salt, cayenne pepper, mustard
and parsley, stirring well to combine. Sprinkle casserole
with cheese, then with bread
crumbs, and return to oven uncovered. Bake until fragrant
and bubbling slightly around
edges, about 5 minutes. Serve as a side dish to roast
fowl, pork or meaty fish like
monk or halibut.
