Name: Cabbage Au Gratin
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3 teaspoons kosher salt, divided, plus more to taste; 1 medium cabbage, cut in 8 wedges, with each wedge cut in half; 2 tablespoons salted butter, melted; 1/2 cup panko breadcrumbs; 1 1/2 ounces Parmesan, grated (about 1/2 cup); 2 tablespoons extra virgin olive oil; 1 1/2 cups heavy cream; 2 cloves garlic, minced; 1 teaspoon freshly ground black pepper; 4 ounces gruyère cheese, shredded (about 1 cup)

Cabbage Au Gratin

Potatoes get all of the glory, but give cabbage a similar treatment and it’s a side dish worth remembering. This cabbage au gratin recipe comes together in a single pan and is creamy, cheesy, crispy, and delicious.

1 hr total 15 min prep 45 min cook 8 352 cal

Instructions

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1 Preheat the oven to 400°F.
2 In a colander, salt the cabbage all over with about 2 teaspoons of kosher salt and set aside for 5 minutes.
3 Meanwhile, in a small bowl, combine the melted butter, panko breadcrumbs, and grated Parmesan. Set aside.
4 Heat the olive oil in a 12-inch skillet over medium-high heat. Blot the chunks of cabbage with a paper towel and place in the pan, cut side down. Sear on both sides until some golden brown color begins to appear, about 5 minutes total. Turn off the heat.
5 When all of the cabbage pieces have been seared, nestle them together in the pan and cover with the heavy cream, minced garlic, 1 teaspoon kosher salt (or to taste), black pepper, and shredded gruyere. Use a wooden spoon to gently stir the mixture.
6 Top with the Parmesan panko breadcrumbs and bake until the cheese melts and the cream thickens, about 40 minutes. Allow to cool for 15 minutes before serving. Refrigerate leftovers for up to 5 days. For best results, reheat in a pan on the stove over medium heat. Love the recipe? Leave us stars and a comment below!