Cheesy Cabbage Gratin Our New Favorite Veggie Side Recipes

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CHEESY CABBAGE GRATIN



Cheesy Cabbage Gratin image

Cabbage Gratin features roasted cabbage baked in a cream sauce, then topped with melted cheddar and mozzarella. An impressive side dish!

Provided by Catalina Castravet

Categories     Dessert

Time 1h45m

Number Of Ingredients 12

1 medium green cabbage (cut lengthwise into 8 wedges)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)
2 cups heavy cream
4 cloves garlic (minced)
1/4 teaspoon ground nutmeg
1 teaspoon smoked paprika
1/2 teaspoon dried rosemary
1/2 cup freshly grated Parmesan
1 cup shredded mozzarella
1 cup shredded cheddar cheese
4 sprigs fresh thyme

Steps:

  • Preheat oven to 350 degrees F.
  • Cover a large baking sheet with foil.
  • Place cabbage wedges onto the baking sheet and drizzle them with oil, and season generously with salt and pepper on all sides.
  • Roast in the preheated oven, turning once halfway through, until tender, about 45 minutes.
  • In a medium bowl, whisk together cream, minced garlic, nutmeg, paprika, dried rosemary and Parmesan cheese. Set aside.
  • Transfer roasteed cabbage wedges into a 9x13 inches baking dish, pour cream sauce on top. Top with shredded mozzarella and cheddar cheese. Add the thyme sprigs.
  • Continue to roast until cream sauce begins to thicken and cabbage is golden, cheesy on top should be lightly browned and bubbly, about 30 minutes.
  • Serve immediately garnished with parsley and lemon wedges.

Nutrition Facts : Calories 226 kcal, Carbohydrate 10 g, Protein 12 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 323 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHEESY CABBAGE GRATIN



Cheesy Cabbage Gratin image

Roasting the cabbage is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn't get watery.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Fall     Thanksgiving     Cabbage     Cheese     Casserole/Gratin     Vegetarian     Thyme     Parmesan     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free     Christmas     Winter

Yield 8 servings

Number Of Ingredients 11

1 medium head of savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
3 oz. Gruyère, grated (about 1½ cups)
½ oz. Parmesan, finely grated (about ½ cup)

Steps:

  • Place oven racks in upper third and middle of oven; preheat to 350°F. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40-45 minutes.
  • Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
  • Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30-40 minutes. Let cool 30 minutes.
  • Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
  • Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

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CHEESY CABBAGE GRATIN RECIPE | BON APPéTIT
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2019-10-15 Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly …
From bonappetit.com
4.7/5 (53)
Author Andy Baraghani
Servings 8
Estimated Reading Time 1 min
  • Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)
  • Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
  • Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.
  • Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.


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