Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Cabbage Recipes Making Cheesy Cabbage Gratin Is Worth the Effort 5.0 (2) 2 Reviews This cheesy cabbage gratin puts a fresh spin on traditional potato gratin by coating cabbage wedges with a cheesy, creamy sauce. Each wedge of cabbage is tender, with crispy, caramelized bits of cheese that melt into a rich, bubbly topping. It’s an excellent side dish served alongside roasted pork or chicken or enjoyed with a green salad and a hunk of crusty bread to sop up the sauce. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on October 28, 2024 Tested by Liz Mervosh Tested by Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People and EatingWell. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 40 mins Total Time: 1 hr 30 mins Servings: 8 Nutrition Profile: No Added Sugar Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Cook Mode (Keep screen awake) Ingredients 1 (2¼–2½ pound) head Savoy or green cabbage, outermost leaves removed 4 tablespoons extra-virgin olive oil, divided ¼ teaspoon ground pepper ¼ teaspoon salt ½ cup lower-sodium no-chicken or vegetable broth 1½ teaspoons cornstarch 1 shallot, thinly sliced lengthwise 2 cloves garlic, thinly sliced 2 teaspoons fresh thyme leaves, plus more for garnish 1 teaspoon chopped fresh rosemary 1 teaspoon crushed red pepper (optional) 1 cup heavy cream 1½ cups finely grated Parmesan cheese, divided ½ cup shredded Gruyère cheese Directions Preheat oven to 350°F. Coat a 3-quart oval, round or rectangular baking dish with cooking spray. Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1½ tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cabbage wedges; cook, covered, until deeply browned on both sides, 5 to 7 minutes per side, reducing heat to medium to prevent overbrowning. Transfer to the prepared baking dish. Repeat the procedure with 1½ tablespoons oil and the remaining 4 cabbage wedges. Sprinkle with ¼ teaspoon each pepper and salt. Let the skillet cool for 2 minutes. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Whisk ½ cup broth and 1½ teaspoons cornstarch in a measuring cup until combined. Place the skillet over medium heat; add sliced shallot, sliced garlic, 2 teaspoons thyme, 1 teaspoon rosemary, 1 teaspoon crushed red pepper, if using. and the remaining 1 tablespoon oil; cook, stirring often, until the shallot softens, about 2 minutes. Add 1 cup cream; bring to a simmer. Whisk in the broth mixture; cook, whisking often, until slightly thickened, 2 to 3 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Pour the sauce over the cabbage wedges in the baking dish. Cover with foil and bake until the cabbage is very soft and the sauce has thickened, 45 to 55 minutes. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong Remove the dish from the oven; increase oven temperature to broil. Sprinkle the cabbage evenly with ½ cup Gruyère and the remaining ½ cup Parmesan. Broil until browned in spots, 4 to 6 minutes. Garnish with more thyme, if desired. Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Abby Armstrong EatingWell.com, October 2024 Rate It Print Nutrition Facts (per serving) 316 Calories 25g Fat 14g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 wedge Calories 316 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 5g 16% Total Sugars 5g Protein 11g 22% Total Fat 25g 32% Saturated Fat 12g 60% Cholesterol 58mg 19% Vitamin A 278µg Vitamin C 41mg 46% Vitamin D 1µg Vitamin E 2mg 11% Folate 109µg Vitamin K 95µg Sodium 511mg 22% Calcium 306mg 24% Iron 1mg 5% Magnesium 51mg 12% Potassium 413mg 9% Zinc 2mg 14% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.