Quick Description
This Cheesy Cabbage Gratin is a rich and satisfying dish that combines tender cabbage with creamy garlic sauce and two types of cheese—Gruyère and Parmesan. It’s the perfect low-carb, savory side dish that’s both comforting and flavorful.
Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour
Ingredients List
- 1 medium head of green cabbage (about 3½ lb total), cut into 8 wedges through the core
- 2 tablespoons extra-virgin olive oil
- 1½ teaspoons kosher salt, plus more
- 1 teaspoon freshly ground black pepper, plus more
- 2 medium shallots, quartered through the root end
- 4 garlic cloves
- 2 cups heavy cream
- 1 tablespoon thyme leaves, plus more for serving
- 1 tablespoon unsalted butter
- 3 oz Gruyère cheese, grated (about 1½ cups)
- ½ oz Parmesan cheese, finely grated (about ½ cup)
Instructions
Prepare the Cabbage:
-
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
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Prepare the Cabbage:
- Cut the cabbage into 8 wedges through the core.
- Drizzle 1 tablespoon of olive oil over the cabbage wedges and season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Place the cabbage wedges, cut side down, in a large, oven-safe skillet or baking dish.
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Roast the Cabbage:
- Roast the cabbage in the preheated oven for 25–30 minutes, or until the cabbage is tender and slightly browned at the edges.
Prepare the Sauce:
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Sauté the Aromatics:
- While the cabbage is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the shallots and garlic cloves to the skillet. Sauté for 5–7 minutes, until softened and fragrant.
-
Add the Cream and Thyme:
- Add the heavy cream and thyme leaves to the skillet. Bring to a simmer and cook for another 3–4 minutes, allowing the cream to reduce slightly and thicken.
- Season with ½ teaspoon kosher salt and ½ teaspoon black pepper. Remove from heat.
Assemble the Gratin:
-
Add the Cheese and Butter:
- Stir the Gruyère cheese and Parmesan cheese into the cream sauce, allowing it to melt into the mixture. Add the unsalted butter and stir until fully incorporated and smooth.
-
Combine the Cabbage and Sauce:
- Once the cabbage is done roasting, remove from the oven.
- Pour the creamy cheese sauce evenly over the cabbage wedges, ensuring the wedges are covered with the creamy mixture.
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Finish Baking:
- Return the skillet to the oven and bake for an additional 15–20 minutes, or until the sauce is bubbly and golden brown on top.
Serve:
-
Garnish and Serve:
- Garnish the gratin with a sprinkle of fresh thyme leaves and serve immediately.
Additional Notes
- Make-Ahead Tip: You can roast the cabbage and prepare the sauce ahead of time, then combine them and bake when ready to serve.
- Vegetable Variation: You can also use Brussels sprouts or cauliflower as an alternative to cabbage for a different flavor profile.
- For Extra Crunch: Top the gratin with a small amount of toasted almond slices or bacon bits before baking for added texture and flavor.
Dietary Info
- Keto-Friendly
- Low-Carb
- Gluten-Free
- High-Fat
Ingredient Details & Substitutions
- Gruyère Cheese: If you don’t have Gruyère, you can use Swiss cheese or cheddar for a different flavor.
- Heavy Cream: For a lighter version, you can substitute with half-and-half or coconut cream for a dairy-free option.
- Shallots: If you don’t have shallots, you can substitute with onion for a milder flavor.
Recipe Variations & Serving Suggestions
- Add Protein: For a complete meal, add cooked chicken or bacon on top of the gratin before baking.
- Herb Variations: Feel free to add rosemary or oregano for an additional herbal note to the gratin.
- Serve with Meat: This gratin pairs perfectly with roasted chicken or steak for a complete meal.
Storage & Make-Ahead
- Refrigerate: Leftover gratin can be stored in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat in the oven at 350°F (175°C) until warmed through, about 10–15 minutes.
- Freeze: This gratin can be frozen for up to 1 month. Thaw in the fridge overnight and reheat in the oven.
Nutrition (Per Serving)
- Calories: 250 kcal
- Protein: 8 g
- Fat: 22 g
- Carbs: 9 g
- Net Carbs: 6 g
- Fiber: 3 g
FAQs
Q: Can I use a different type of cheese?
Yes, you can swap Gruyère for cheddar, Fontina, or Parmesan for a different cheese flavor.
Q: Can I make this ahead of time?
Yes, you can prepare the gratin up to the point of baking, then store it in the fridge for 1–2 days before baking.
Q: Can I add more vegetables?
Yes! Try adding spinach, zucchini, or leeks to the gratin for added flavor and texture.
Optional Personal Story
This dish became a favorite in my house when I was trying to find a new way to use cabbage. The creamy cheese sauce paired with the cabbage makes for the perfect comforting meal, and it’s become a staple at our family dinners!
Call-to-Action
Try making this Cheesy Cabbage Gratin for your next dinner or holiday meal! It’s creamy, cheesy, and perfect for low-carb and keto diets. Your family will love it!
