Creamy Roasted Cabbage Gratin
Creamy Roasted Cabbage Gratin
Ingredients
For the Cabbage
- 1 green cabbage, head, core intact, cut into 8 wedges
- 1/2 teaspoon kosher salt, for seasoning cabbage
- 1/4 teaspoon black pepper, freshly ground, for seasoning cabbage
- 2 tablespoons olive oil, for searing
For the Cream Sauce
- 2 onions, large, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1/4 cup white wine or stock, such as chicken or vegetable
- 2 cups heavy cream, or as needed to reach 1 inch up cabbage wedges
- a few sprigs fresh thyme
- 1/2 cup Fontina cheese, shredded
- 1/4 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons toasted breadcrumbs
- 1/8 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Preheat your oven to 400°F. Prepare the green cabbage by cutting the head in half, then each half into quarters, resulting in 8 wedges. Ensure the core remains intact to help hold the wedges together. Trim the stem end slightly.
⏱️ 5 min•🌡️ 400
- 2
Place the cabbage wedges on a baking sheet and season generously with kosher salt and freshly ground black pepper.
⏱️ 2 min
- 3
Thinly slice the two large onions and mince the 4 garlic cloves. Set aside.
⏱️ 10 min
- 4
Heat a large oven-safe sauté pan over medium-high heat. Add the olive oil to coat the bottom of the pan. Once hot, sear the seasoned cabbage wedges in batches if necessary, until deeply browned and caramelized on both sides. This should take about 3-5 minutes per side. Remove the seared cabbage from the pan and set aside.
⏱️ 10 min
- 5
Reduce the heat to medium-low. Add the butter to the same pan. Once melted, add the thinly sliced onions and season with a pinch of salt and black pepper. Cook, stirring occasionally, until the onions are fully translucent and softened, about 7-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min
- 6
Push the onion and garlic mixture to one side of the pan. Return the seared cabbage wedges to the pan, arranging them nicely. Place small piles of the onion-garlic mixture on top of each cabbage wedge. Pour in the white wine or stock, followed by the heavy cream, ensuring it reaches about an inch up the sides of the cabbage wedges. Add a few sprigs of fresh thyme to the pan.
⏱️ 5 min
- 7
Sprinkle the shredded Fontina cheese and grated Parmesan cheese evenly over the cabbage and liquid in the pan.
⏱️ 2 min
- 8
Transfer the pan to the preheated 400°F oven and bake for 20 to 30 minutes, or until the cabbage is tender and cooked through, and the cheese is melted, bubbly, and lightly golden.
⏱️ 25 min•🌡️ 400
- 9
Carefully remove the pan from the oven. Garnish with additional freshly ground black pepper and toasted breadcrumbs before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Cabbage Gratin
Ingredients
For the Cabbage
- 1 green cabbage, head, core intact, cut into 8 wedges
- 1/2 teaspoon kosher salt, for seasoning cabbage
- 1/4 teaspoon black pepper, freshly ground, for seasoning cabbage
- 2 tablespoons olive oil, for searing
For the Cream Sauce
- 2 onions, large, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1/4 cup white wine or stock, such as chicken or vegetable
- 2 cups heavy cream, or as needed to reach 1 inch up cabbage wedges
- a few sprigs fresh thyme
- 1/2 cup Fontina cheese, shredded
- 1/4 cup Parmesan cheese, grated
For Garnish
- 2 tablespoons toasted breadcrumbs
- 1/8 teaspoon black pepper, freshly ground, for garnish
Instructions
- 1
Preheat your oven to 400°F. Prepare the green cabbage by cutting the head in half, then each half into quarters, resulting in 8 wedges. Ensure the core remains intact to help hold the wedges together. Trim the stem end slightly.
⏱️ 5 min•🌡️ 400 - 2
Place the cabbage wedges on a baking sheet and season generously with kosher salt and freshly ground black pepper.
⏱️ 2 min - 3
Thinly slice the two large onions and mince the 4 garlic cloves. Set aside.
⏱️ 10 min - 4
Heat a large oven-safe sauté pan over medium-high heat. Add the olive oil to coat the bottom of the pan. Once hot, sear the seasoned cabbage wedges in batches if necessary, until deeply browned and caramelized on both sides. This should take about 3-5 minutes per side. Remove the seared cabbage from the pan and set aside.
⏱️ 10 min - 5
Reduce the heat to medium-low. Add the butter to the same pan. Once melted, add the thinly sliced onions and season with a pinch of salt and black pepper. Cook, stirring occasionally, until the onions are fully translucent and softened, about 7-10 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 10 min - 6
Push the onion and garlic mixture to one side of the pan. Return the seared cabbage wedges to the pan, arranging them nicely. Place small piles of the onion-garlic mixture on top of each cabbage wedge. Pour in the white wine or stock, followed by the heavy cream, ensuring it reaches about an inch up the sides of the cabbage wedges. Add a few sprigs of fresh thyme to the pan.
⏱️ 5 min - 7
Sprinkle the shredded Fontina cheese and grated Parmesan cheese evenly over the cabbage and liquid in the pan.
⏱️ 2 min - 8
Transfer the pan to the preheated 400°F oven and bake for 20 to 30 minutes, or until the cabbage is tender and cooked through, and the cheese is melted, bubbly, and lightly golden.
⏱️ 25 min•🌡️ 400 - 9
Carefully remove the pan from the oven. Garnish with additional freshly ground black pepper and toasted breadcrumbs before serving immediately.
⏱️ 2 min