This easy Cabbage Macaroni Gratin is made in just one pan, eliminating the need to pre-boil the macaroni. The moisture released from the cabbage cooks the macaroni, concentrating the flavor. It's a warming dish with a subtly Japanese-inspired secret ingredient.
Ingredients
Main Ingredients (2 servings)
- Cabbage 300g
- Butter 10g
- Ground Chicken 100g
- Macaroni 50g
- Mixed Cheese (to taste)
- Water 100ml
Seasonings
- [A] All-purpose flour 1.5 tbsp
- [A] Milk 150ml
- [A] Granulated Consomme 1 tsp
- [A] Miso Paste 2 tsp
- Salt (to taste)
Steps
- In a bowl, gradually mix 1.5 tbsp all-purpose flour with 150ml milk.
- Add 1 tsp granulated consomme and 2 tsp miso paste to the mixture from step 1, and stir well to create the sauce.
- Roughly chop 300g cabbage into 1.5cm thick pieces.
- Heat 10g butter in a frying pan over medium heat until melted.
- Add 100g ground chicken and stir-fry until it changes color.
- Add 100ml water and 50g macaroni, and stir to combine.
- Place the chopped cabbage on top, cover with a lid, and cook over low to medium heat for 6 minutes.
- Stir everything well. The key here is to effectively utilize the moisture released from the cabbage, allowing you to cook without pre-boiling with just a small amount of water.
- Mix the prepared sauce mixture well.
- Pour the sauce mixture into the frying pan.
- Cook over low heat, simmering until thickened and the macaroni is tender. If the cabbage's moisture isn't enough and the mixture seems too dry, add more water to adjust. If using quick-cooking macaroni, add cooked macaroni once the sauce has thickened.
- Season with salt to taste.
- Transfer to a gratin dish.
- Sprinkle mixed cheese (to taste) on top.
- Bake in a broiler or toaster oven until golden brown.
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