Cabbage and Cheddar Gratin
Creamy, cheesy, and irresistibly comforting, this Cabbage and Cheddar Gratin is the ultimate side dish to elevate your dinner table. Delicately shredded green cabbage is blanched to tender perfection, then blanketed in a luscious sharp cheddar cheese sauce infused with a hint of nutmeg for depth. Topped with a golden, buttery panko breadcrumb crust, this oven-baked masterpiece captivates with its crispy texture and gooey, savory layers. Quick to prepare in just 20 minutes, this gratin pairs beautifully with roasted meats or stands alone as a vegetarian delight. Perfect for weeknight meals or holiday feasts, this recipe is a crowd-pleaser that’s as nourishing as it is indulgent.
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Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) Green cabbage
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups (grated) Sharp cheddar cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons (chopped) Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or cooking spray.
Cut the cabbage into quarters and remove the core. Slice each quarter into thin strips, about 1/4-inch thick.
Bring a large pot of salted water to a boil. Add the sliced cabbage and blanch for 4 minutes. Drain well and set aside.
In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Add the flour, whisking constantly, and cook for 1-2 minutes to make a roux.
Gradually whisk in the milk, making sure there are no lumps. Continue to cook and stir until the sauce has thickened, about 5 minutes.
Stir in the grated cheddar cheese, salt, black pepper, and nutmeg, whisking until the cheese is melted and the sauce is smooth.
Spread the blanched cabbage evenly in the prepared baking dish. Pour the cheese sauce over the cabbage, using a spatula to ensure it is evenly distributed.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter or olive oil until well-coated.
Sprinkle the breadcrumbs evenly over the top of the cabbage and cheese mixture.
Bake in the preheated oven for 30-35 minutes, or until the breadcrumbs are golden brown and the cheese sauce is bubbling.
Remove from the oven and let the gratin rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2151 mg | 94% | |
| Total Carbohydrate | 140.8 g | 51% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 56.2 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2619 mg | 201% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2332 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
