Savoy Cabbage Au Gratin
Transform your dinner table with the ultimate comfort food: Savoy Cabbage Au Gratin. This elegant yet hearty casserole combines tender, blanched savoy cabbage with a luscious homemade béchamel sauce infused with nutmeg and creamy Gruyère cheese. Topped with a golden, garlicky panko breadcrumb crust mixed with Parmesan for added depth, this baked dish strikes the perfect balance of crisp and creamy. Ideal for holiday gatherings or a cozy weeknight side, this gratin is not only easy to prepare but also a surefire way to elevate humble cabbage into a sensational showstopper. Perfect for serving six, this recipe is a must-try for anyone seeking a comforting baked vegetable dish packed with flavor and texture.
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Recipe Information
Ingredients
- 1 head Savoy cabbage
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk
- 0.5 cup Heavy cream
- 0.25 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Gruyère cheese, grated
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Remove any damaged outer leaves from the savoy cabbage, then cut the cabbage into quarters. Remove the core and thinly slice the leaves into strips.
Bring a large pot of salted water to a boil. Add the sliced cabbage and blanch for 3-4 minutes until tender but still bright green. Drain and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
Slowly whisk in the milk and heavy cream, stirring constantly to avoid lumps. Cook the mixture for 5-7 minutes, until it thickens to a creamy consistency.
Stir in the grated nutmeg, salt, and black pepper. Mix well and remove the béchamel sauce from the heat.
Fold in 1 cup of grated Gruyère cheese until melted and smooth. Reserve the remaining Gruyère for topping.
In the greased baking dish, layer the blanched cabbage evenly. Pour the béchamel sauce over the cabbage, spreading it out with a spatula to ensure it covers everything.
In a small bowl, mix the panko breadcrumbs with olive oil, minced garlic, remaining Gruyère cheese, and Parmesan cheese.
Sprinkle the breadcrumb mixture evenly over the top of the cabbage and béchamel.
Bake the dish in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove the Savoy Cabbage Au Gratin from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 10.5 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 499 mg | 38% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 501 mg | 11% | |
*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.
