French Cabbage and Ham Gratin
Indulge in the comforting elegance of French Cabbage and Ham Gratin, a hearty dish that combines tender green cabbage, savory diced ham, and a creamy Gruyère cheese sauce, all baked to golden, bubbly perfection. This recipe elevates humble ingredients like cabbage and bread crumbs with classic French techniques, such as creating a velvety roux-based sauce infused with Dijon mustard for a subtle tang. Perfect for cozy family dinners or an impressive potluck offering, this gratin delivers a delightful balance of rich flavors and satisfying textures. Garnished with fresh parsley, it’s as visually appealing as it is delicious. Easy to prepare and ready in just over an hour, this recipe is destined to become a favorite for anyone seeking a crowd-pleasing comfort food with a touch of sophistication.
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 2 tablespoons butter
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoon Dijon mustard
- 1.5 cups, shredded gruyère cheese
- 8 ounces, diced ham
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups bread crumbs
- 2 tablespoons, chopped parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Remove the outer leaves from the cabbage, then cut it into quarters and remove the core. Slice each quarter into thin strips.
Bring a large pot of salted water to a boil. Add the cabbage and blanch for 5-7 minutes until tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 1-2 minutes until the flour is lightly golden.
Slowly add the milk and heavy cream to the skillet, whisking consistently to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it thickens.
Stir in the Dijon mustard, half of the shredded gruyère cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
Add the blanched cabbage and diced ham to the skillet, folding everything together until well-coated in the sauce.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded gruyère cheese and bread crumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 136.1 g | 49% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 46.4 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 926 mg | 71% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2372 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.
