Green Cabbage Gratin
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Potatoes au gratin, swiss chard au gratin, broccoli and cauliflower gratin—some things are just better with cheese, butter and a bubbly breadcrumb crust. But good news: The gratin club isn’t exclusive, and we’re adding Adrienne Cheatham’s green cabbage gratin (from her new cookbook, Sunday Best) to the group.
“You can gratin just about any vegetable and make it even more delicious,” she writes. “So as much as I love cabbage on its own, simply charred or shredded in a salad, this is a way to turn a humble, inexpensive vegetable into something outrageously rich and decadent. Got leftovers? Shred them up and stir into pasta, alongside every last remnant of cheesy breadcrumbs and sauce.”
You had us at cheesy breadcrumbs.
Reprinted from Sunday Best. Copyright © Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
1 large head savoy cabbage (about 2 pounds)
2 tablespoons vegetable oil, plus more for greasing
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
⅓ cup dry white wine
2 large garlic cloves, minced or grated on a Microplane
4 sprigs thyme
1 teaspoon Worcestershire sauce
2 cups heavy cream
½ cup grated Parmesan cheese
½ cup grated Gruyère cheese
½ cup breadcrumbs
1. Preheat the oven to 400°F.
2. Remove the outer leaves and cut the cabbage into 8 wedges through the core (you want the leaves to stay together). Drizzle the wedges with the oil, rub to coat evenly and sprinkle both sides with ½ teaspoon each of the salt and pepper. Arrange the wedges in a pinwheel shape, facing the same direction, in a large, shallow baking dish or 12-inch, oven-safe skillet that has been lightly greased with oil (it’s OK if the wedges overlap a little, as they will shrink as they cook). Roast until the cores are tender and the leaves are slightly charred, 8 to 10 minutes. Let cool.
3. Meanwhile, pour the wine into a medium bowl and stir in the garlic, thyme, Worcestershire and cream. Season with the remaining ¼ teaspoon each of salt and pepper and stir to combine. Grate the zest of the ½ lemon into a separate small bowl (keep the zested lemon for later). Stir the Parmesan, Gruyère and breadcrumbs in with the zest; set aside.
4. Reduce the oven temperature to 375°F. Pour the cream mixture over the cabbage, cover with a lid or foil, and return to the oven. Bake for 20 minutes.
5. Remove the foil, squeeze the juice of the zested ½ lemon over the pan and sprinkle the breadcrumb mixture over the cabbage wedges. Return to the oven and bake until the cream is reduced and the crust is beautifully browned, another 15 to 20 minutes. Cool slightly before serving.