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Servings Per Recipe: 4
Amount Per Serving
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Preheat the oven to 350°F and butter or oil a 6-cup gratin dish. Put a large pot of water on to boil for the cabbage. While it’s heating, chop the cabbage and the leeks. When the water boils, add salt to taste and the vegetables. After 5 minutes, pour the vegetables into a colander. Press down firmly with a rubber scraper to force out as much water as possible.
Whisk the flour, milk, sour cream, eggs, and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into the prepared dish and bake until firm and lightly browned, about 45 minutes. Serve with Mustard Cream.
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