Cabbage and red pepper gratin

Paprika contributes a spicy edge to this sweet, comforting gratin. 2 tablespoons extra virgin olive oil 1 medium onion, finely chopped 1 red bell pepper, cut in small dice 6 to 7 cups shredded cabbage (about 1 1/2 pounds) 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed 1 teaspoon sweet or smoky paprika 3 eggs 1/2 cup milk 2 ounces Gruyère, grated (1/2 cup) 1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat. 2. Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish. 3. Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving. Yield: Serves four to six. Advance preparation: You can make this through Step 1 hours or even a day before assembling and baking. The baked gratin will keep for a few days in the refrigerator, and it can be reheated in a medium oven. Nutritional information per serving (four servings): 233 calories; 16 grams total fat (5 grams saturated fat); 176 milligrams cholesterol; 13 grams carbohydrates; 4 grams dietary fiber; 135 milligrams sodium (does not include salt to taste); 12 grams protein Nutritional information per serving (six servings): 155 calories; 10 grams fat (3 grams saturated fat); 117 milligrams cholesterol; 9 grams carbohydrates; 3 grams dietary fiber; 90 milligrams sodium (does not include salt to taste); 8 grams protein