Cabbage Au Gratin Recipe

We're sure that you've heard of potatoes au gratin before, as they are one of the most popular side dishes in steakhouses and possibly in your own home. There's something so comforting about the dish, especially since it's loaded with creamy, cheesy goodness. This particular recipe swaps out the potatoes for cabbage, making it slightly healthier but still incredibly flavorful. This cabbage makes the perfect side dish for vegetarians and omnivores alike. Pair this dish with steak, chicken, fish — trust us, it goes well with just about everything.

Recipe developer Christina Musgrave of Tasting With Tina came up with this cabbage au gratin recipe, and there are so many reasons to love it. "I love how flavorful and savory this recipe is," she raves. "It's so delicious, and every bite is creamy and cheesy." If you're looking to switch up your side dish, give this cabbage au gratin a try.

The first thing you will need to do is make a list of ingredients, then head to the grocery store to grab what you need. Be sure to check your pantry, fridge, and spice rack before doing anything else. For starters, you'll need a head of green cabbage. You will also need to get some olive oil, salt, and pepper. When you head to the produce aisle, pick up a white onion and a few cloves of garlic. The next item you will need to get is heavy cream. Then, grab a few spices like thyme and rosemary. The last two things you need are olive oil and Gouda cheese.

Once you finish your grocery shopping, that means you're ready to get started on the prep work! Since you need to use an oven for this recipe, turn the dial to 350 F. For this recipe, you'll need to core the cabbage head and break it into wedges. Grab a baking sheet and place the cabbage wedges on it. "The wedges don't have to be perfect, just try to make them as uniform as possible so there aren't pieces that are big and small," Musgrave shares. Drizzle about two tablespoons of olive oil over the top of the cabbage. This will help it get crisp in the oven. Then, sprinkle a teaspoon of salt and pepper over the top. Make sure your oven has finished preheating, then pop the cabbage in to roast for 45 minutes.

While the cabbage is in the oven roasting, it's time to do the rest of the prep work. Take out a saucepan and add the sliced onion and minced garlic. Then, toss in 2 cups of heavy cream and 1 teaspoon of thyme. You will also need to add 1 teaspoon of rosemary. Place the saucepan on your stove and turn the heat down to low. Cook until the onion turns soft, which should take about 20 minutes or so. We want the onion to soften, not caramelize, so that's why we're opting for a low-and-slow cooking method. After 20 minutes is up, set the sauce to the side. "It's creamy, herby, and savory," Musgrave says of the sauce. "It's rich and full of flavor from the garlic and herbs." 

By now, your cabbage should be done roasting. "The cabbage will be charred around the edges and will be wilted," Musgrave says. "Step 1's purpose is to draw moisture out of the cabbage, so the resulting dish won't be soggy." 

Remove the cabbage from the oven and prepare a shallow baking dish with 1 tablespoon of olive oil. Place the roasted cabbage in the dish and then top it with the cream sauce. Pop the cabbage back into the oven and bake for about 30 minutes. Remove the dish and add 1 cup of shredded Gouda cheese to the top. Broil on high for four to five minutes, until the cheese is golden brown.

When you remove the cabbage from the oven, let it cool for a few minutes. Then, you can serve it to yourself and any lucky guests that you may have over for dinner. "This is great with roast chicken or a corned beef sandwich," Musgrave shares. We think that it would go well with pretty much any protein!

If you have anything left, you better eat it fast! "Leftovers will only keep about a day and I recommend reheating in a skillet with olive oil," Musgrave notes. Potatoes are great, but this cabbage au gratin may just give them a run for their money!