Cheesy Cabbage Gratin Our New Favorite Veggie Side Recipes

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

Ingredients

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

Ingredients

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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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 …
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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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