Creamy Mustard Cabbage Gratin
Creamy Mustard Cabbage Gratin
Ingredients
For the Roasted Cabbage
- 1 head green cabbage, about 2 pounds, cored and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mustard Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/2 cup Gruyère cheese, shredded, plus 1/4 cup for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400
- 2
On a large baking sheet, toss the cabbage wedges with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer.
⏱️ 5 min
- 3
Roast the cabbage for 20-25 minutes, or until tender-crisp and slightly caramelized at the edges. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400
- 4
While the cabbage roasts, prepare the creamy mustard sauce. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the milk, a little at a time, until smooth and no lumps remain. Continue to whisk and cook for 3-5 minutes, until the sauce thickens.
⏱️ 5 min
- 6
Remove the saucepan from the heat. Stir in the Dijon mustard, whole grain mustard, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add 1/2 cup shredded Gruyère cheese and stir until melted and smooth.
⏱️ 3 min
- 7
Arrange the roasted cabbage wedges in the prepared baking dish. Pour the creamy mustard sauce evenly over the cabbage.
⏱️ 2 min
- 8
Sprinkle the remaining 1/4 cup shredded Gruyère cheese over the top of the gratin.
⏱️ 1 min
- 9
Bake for 15 minutes, or until the sauce is bubbly and the cheese topping is golden brown. If desired, broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400
- 10
Let the gratin rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mustard Cabbage Gratin
For the Roasted Cabbage
- 1 head green cabbage, about 2 pounds, cored and cut into 1-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mustard Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk, whole or 2%
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/2 cup Gruyère cheese, shredded, plus 1/4 cup for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 400 - 2
On a large baking sheet, toss the cabbage wedges with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer.
⏱️ 5 min - 3
Roast the cabbage for 20-25 minutes, or until tender-crisp and slightly caramelized at the edges. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400 - 4
While the cabbage roasts, prepare the creamy mustard sauce. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute to create a roux.
⏱️ 3 min - 5
Gradually whisk in the milk, a little at a time, until smooth and no lumps remain. Continue to whisk and cook for 3-5 minutes, until the sauce thickens.
⏱️ 5 min - 6
Remove the saucepan from the heat. Stir in the Dijon mustard, whole grain mustard, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Add 1/2 cup shredded Gruyère cheese and stir until melted and smooth.
⏱️ 3 min - 7
Arrange the roasted cabbage wedges in the prepared baking dish. Pour the creamy mustard sauce evenly over the cabbage.
⏱️ 2 min - 8
Sprinkle the remaining 1/4 cup shredded Gruyère cheese over the top of the gratin.
⏱️ 1 min - 9
Bake for 15 minutes, or until the sauce is bubbly and the cheese topping is golden brown. If desired, broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 10
Let the gratin rest for 5 minutes before serving.
⏱️ 5 min