Gnafron

I had never heard of this until just a few minutes ago when I was watching the “Live Well Network”. I’ve always been a sucker for anything wrapped in cabbage (I have yet to try a cabbage roll recipe without rice) so this was interesting, to say the least! It turns out a gnafron is described as a savory custard cooked in cabbage of your choice (in a ramekin).

http://livewellnetwork.com/Good-Cookin-With-Bruce-Aidells/recipes/Tasty-Tomato-Gnafron/8368975?pid=8368978

Tomato Gnafron

1 bunch swiss chard
2 T olive oil
2 oz pancetta, diced finely
1/2 medium yellow onion, diced finely
1 t garlic, minced
1 T chopped Italian parsley
1 t chopped fresh thyme
1.5 lbs roma tomatoes
4 large organic eggs
1/4 cup cream
kosher salt to taste
freshly ground black pepper
1 T unsalted butter for greasing ramekins
1/4 cup Taste Tomato Chutney (recipe follows)
4 t high quality extra virgin olive oil

And here’s what looks like it’s closer to traditional:

http://cookingdavisfarmersmarket.blogspot.com/2013/02/savoy-cabbage-meets-gnafron-and-punch.html

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1-2 carrots, diced
1/2 pound andouille sausage or other flavorful, fully cooked, spicy sausage, finely chopped (be sure to skin the sausage to make the custards as delicate as possible)
1 medium onion, minced
2 teaspoons fresh thyme leaves
1 bay leaf
Salt and freshly ground black pepper
Splash of white wine
1 Napa or Savoy cabbage, separated, tough parts of the ribs removed (16 to 20 leaves)
2 tablespoons unsalted butter for greasing the ramekins
4 large eggs
1/4 cup heavy cream

For the Garlic Cream:
3 cloves garlic
Pinch of sugar
Pinch of salt
Splash of white wine
1/2 cup heavy cream

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