Greens and Red Cabbage Gratin from the New York Times

I made this recipe from the New York Times. I love cabbage, but don't eat it very much because the heads are usually so big that I feel like I'm swimming in cabbage. Luckily for me, my store sells mini cabbage heads, and they are the perfect size.

This was delicious and warm and comforting. It was also pretty quick, so it works well on a winter work night. I only had one egg so I substituted a vegan egg mixture for the second egg (3 tablespoons water and 2.5 tablespoons ground flax seeds, mixed). Te breadcrumbs are key, so don't skip on those.