Creamy Cabbage Gratin with Toasted Almonds
Elevate your side dish game with this indulgent **Creamy Cabbage Gratin with Toasted Almonds**, a comforting blend of tender green cabbage enveloped in a velvety cream sauce infused with garlic, nutmeg, and melted Gruyère and Parmesan cheeses. Topped with a crispy golden layer of breadcrumbs and a scattering of toasted almonds for added crunch and nuttiness, this oven-baked gratin is a showstopping addition to any meal. Perfect as a hearty side or a standalone vegetarian main, it pairs beautifully with a crisp green salad or warm crusty bread. With its easy-to-follow preparation and gourmet flavor, this cabbage gratin is destined to become a crowd favorite. Ideal for dinner parties or weeknight meals, it’s a cozy classic reimagined to impress.
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Recipe Information
Ingredients
- 1 head (about 2 pounds) Green cabbage
- 3 tablespoons Butter
- 2 cloves (minced) Garlic
- 1.5 cups Heavy cream
- 1 cup (grated) Gruyère cheese
- 0.5 cup (grated) Parmesan cheese
- 0.5 cup Breadcrumbs
- 0.25 cup (sliced) Almonds
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish.
Remove any damaged outer leaves of the cabbage, then cut it into quarters and remove the core. Thinly slice the cabbage into shreds about 1/4 inch wide.
Bring a large pot of salted water to a boil and blanch the cabbage for 2-3 minutes. Drain well and pat dry with a clean kitchen towel to remove excess moisture.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the heavy cream, 3/4 cup of the Gruyère, 1/4 cup of Parmesan, salt, black pepper, and nutmeg. Cook for 2-3 minutes, stirring frequently, until the cheese has completely melted and the sauce is smooth.
Reduce the heat to low, then add the blanched cabbage to the skillet. Toss to coat the cabbage evenly in the creamy cheese sauce.
Transfer the cabbage mixture to the prepared baking dish and spread it out into an even layer.
In a small bowl, combine the breadcrumbs, the remaining 1/4 cup of Parmesan, the remaining 1/4 cup of Gruyère, and the olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the cabbage in the baking dish.
Place the sliced almonds in a dry skillet over medium heat. Toast them, stirring frequently, for 3-5 minutes until golden brown. Remove from heat and set aside.
Bake the gratin in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Sprinkle the toasted almonds over the gratin just before serving for a crunchy and aromatic finish.
Serve warm as a side dish or as a main course with a fresh salad or crusty bread.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.6 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 369 mg | 28% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 327 mg | 7% | |
*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.
