Cheesy Cabbage Gratin Recipe Sweet And Savory Meals
CHEESY CABBAGE GRATIN
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
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 RECIPE - SWEET AND SAVORY MEALS
Cabbage Gratin features roasted cabbage baked in a herbed cream sauce, then topped with melted cheddar and mozzarella.
Provided by @MakeItYours
Number Of Ingredients 12
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.
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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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