Cabbage Gratin with Gruyere

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Cabbage has spent years being boiled into submission and then blamed for the experience. A gratin is a much better arrangement. Thick cabbage rounds are briefly blanched, dried thoroughly, layered into a baking dish, and covered with warm cream flavored with garlic, Dijon mustard, nutmeg, salt, and black pepper. Then two cups of Gruyère arrive, and suddenly the vegetable everyone was avoiding is wearing French cheese and getting invited to Sunday dinner.

The drying step matters more than it looks. Blanching softens the cabbage so it can finish in the oven, but any water clinging to those leaves will thin the cream sauce and fight the browned top. Pat it dry before layering. A mixture of melted butter and panko goes over the Gruyère, giving the finished dish a crisp surface against the tender cabbage and bubbling cream.

Bake it at 400°F until the cheese is golden and the cream has thickened around the edges, then let the dish rest five minutes before serving. The nutmeg is intentionally restrained—it supports the Gruyère rather than announcing itself. Rich, savory, crisp on top and soft underneath, this is cabbage after it hired representation.

Prep25 minutes

Cook35 minutes

Total1 hour

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 medium head green cabbage, cored and sliced into 1/2-inch thick rounds
2 cups shredded Gruyère cheese
1 cup heavy cream
2 cloves garlic, minced
2 tablespoons butter
1/2 cup panko breadcrumbs
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg

Instructions

1Preheat oven to 400°F. Butter a 9x13 baking dish.
2Blanch cabbage rounds in boiling salted water for 3 minutes. Drain well and pat dry.
3Warm heavy cream with garlic, mustard, nutmeg, salt, and pepper in a small saucepan until it just simmers. Remove from heat.
4Layer cabbage rounds in the baking dish, overlapping slightly. Pour the cream mixture over the cabbage. Sprinkle with Gruyère.
5Melt butter and toss with panko. Scatter over the cheese.
6Bake 25 to 30 minutes until the top is golden, the cheese is bubbly, and the cream has thickened around the edges.
7Let rest 5 minutes before serving.

Nutrition Information

Estimated per serving: 1 of 4 servings.

540Calories

20 gProtein

14 gCarbohydrates

45 gTotal Fat

28 gSaturated Fat

1 gFiber

4 gTotal Sugars

1110 mgSodium

155 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Blanching the cabbage first softens it and removes excess water so your gratin doesn't turn into a swimming pool.
Pat the blanched cabbage dry — seriously, squeeze it. Water is the enemy of a crispy gratin.
Nutmeg and Gruyère is one of the great classic French pairings. Just a little nutmeg goes a long way.

Substitutions

Gruyère → sharp white cheddar or Comté Comté is the closest substitute. Cheddar works but melts differently.

heavy cream → half-and-half for a lighter version Lighter body but still creamy enough for a gratin.

panko → crushed Ritz crackers Extra buttery and crunchy. A classic Southern swap.

Storage Instructions

Refrigerate for up to 3 days. Reheat at 375°F for 15 minutes until warmed through.

Make Ahead

Assemble the gratin up to 24 hours ahead without the breadcrumb topping. Add panko and bake when ready.

Freezing

You can freeze the baked gratin after it has cooled completely, but the cabbage and cream sauce will be softer after thawing. Wrap it tightly, thaw in the refrigerator, and reheat uncovered so the Gruyère and panko topping can dry and brown again.

Frequently Asked Questions

Can I make this ahead of time?

Assemble the gratin up to 24 hours ahead without the breadcrumb topping. Add panko and bake when ready.

How do I store the leftovers?

Refrigerate for up to 3 days. Reheat at 375°F for 15 minutes until warmed through.

Can I freeze it?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include Gruyère → sharp white cheddar or Comté; heavy cream → half-and-half for a lighter version; and panko → crushed Ritz crackers.