Four European cheeses turn humble cabbage into molten gold—smoked mozzarella was accidentally invented in 1570s Italian barn fires.
Cabbage Au Gratin
Indulge in this delightful Cabbage Au Gratin, where tender cabbage meets a rich, velvety cheese sauce and a crispy breadcrumb topping. With just a handful of ingredients like fresh cabbage and gooey cheese, this festive dish is sure to steal the spotlight at your holiday gatherings. Get ready to impress your guests with this comforting and scrumptious side!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
The Story
This bastardized French gratin technique crashed into Depression-era American pragmatism when German immigrants in 1930s Wisconsin couldn't afford proper potatoes—so they grabbed the cheapest vegetable in their gardens, cabbage, then went absolutely mental with imported European cheeses because apparently suffering through economic hardship doesn't mean you have to suffer through bland food like some sort of culinary masochist.
Regional Twist
In Quebec's Saguenay region, they replace the fontina with aged cheddar curds and toss in maple syrup with the heavy cream, creating a sweet-savory abomination that somehow works brilliantly.
📝 Ingredients
Shopping List
- 1 head cabbage
- 1 cup (237 ml) fontina cheese
- 1 cup (237 ml) gruyere cheese
- 1 cup (237 ml) heavy cream
- 1 cup (118 ml) parmigiano reggiano cheese
- 1 teaspoon (5 ml) rosemary
- 1 cup (237 ml) smoked mozzarella cheese
Pantry Items
Amounts also listed in instructions below
- dijon mustard (to taste)
- garlic (to taste)
- nutmeg (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Chunk the cabbage into quarters.
- 2
Drizzle with olive oil, sprinkle with salt and pepper, and roast at high heat.
- 3
In a bowl, mix the smoked mozzarella, gruyere, fontina, and parmigiano reggiano cheeses.
- 4
Add heavy cream, rosemary, thyme, dijon mustard, minced garlic, salt, and nutmeg to the cheese mixture.
- 5
Pour the cheese mixture over the roasted cabbage, cover, and bake for 20 minutes.
💡 Pro Tips
- ✓Roast cabbage quarters at 425°F for 25-30 minutes until edges caramelize and core reaches 185°F - this breaks down tough cellulose fibers and concentrates flavors through the Maillard reaction.technique425°F, 185°F core temp
- ✓Grate your cheese blend in a 3:3:3:1 ratio (mozzarella:gruyere:fontina:parmigiano) and toss with 1 tablespoon cornstarch to prevent the casein proteins from separating during baking.ingredient3:3:3:1 ratio
- ✓Heat cream to exactly 160°F before mixing with cheese - this temperature dissolves cheese proteins without breaking the emulsion, creating a smooth sauce instead of grainy curds.technique160°F
- ✓Cover tightly with foil for the first 20 minutes to create steam that melts cheese evenly, then uncover for final 10-15 minutes to achieve golden browning at 375°F.timing20 minutes covered, 10-15 uncovered
- ✓Salt cabbage quarters 30 minutes before roasting to draw out 15-20% of moisture content - this prevents watery gratin and intensifies cabbage flavor through osmosis.timing30 minutes, 15-20% moisture loss
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Four European cheeses turn humble cabbage into molten gold—smoked mozzarella was accidentally invented in 1570s Italian barn fires.
Cabbage Au Gratin
Indulge in this delightful Cabbage Au Gratin, where tender cabbage meets a rich, velvety cheese sauce and a crispy breadcrumb topping. With just a handful of ingredients like fresh cabbage and gooey cheese, this festive dish is sure to steal the spotlight at your holiday gatherings. Get ready to impress your guests with this comforting and scrumptious side!
The Story
This bastardized French gratin technique crashed into Depression-era American pragmatism when German immigrants in 1930s Wisconsin couldn't afford proper potatoes—so they grabbed the cheapest vegetable in their gardens, cabbage, then went absolutely mental with imported European cheeses because apparently suffering through economic hardship doesn't mean you have to suffer through bland food like some sort of culinary masochist.
Regional Twist
In Quebec's Saguenay region, they replace the fontina with aged cheddar curds and toss in maple syrup with the heavy cream, creating a sweet-savory abomination that somehow works brilliantly.
📝 Ingredients
Shopping List
- 1 head cabbage
- 1 cup (237 ml) fontina cheese
- 1 cup (237 ml) gruyere cheese
- 1 cup (237 ml) heavy cream
- 1 cup (118 ml) parmigiano reggiano cheese
- 1 teaspoon (5 ml) rosemary
- 1 cup (237 ml) smoked mozzarella cheese
Pantry Items
Amounts also listed in instructions below
- dijon mustard (to taste)
- garlic (to taste)
- nutmeg (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Chunk the cabbage into quarters.
- 2
Drizzle with olive oil, sprinkle with salt and pepper, and roast at high heat.
- 3
In a bowl, mix the smoked mozzarella, gruyere, fontina, and parmigiano reggiano cheeses.
- 4
Add heavy cream, rosemary, thyme, dijon mustard, minced garlic, salt, and nutmeg to the cheese mixture.
- 5
Pour the cheese mixture over the roasted cabbage, cover, and bake for 20 minutes.
💡 Pro Tips
- ✓Roast cabbage quarters at 425°F for 25-30 minutes until edges caramelize and core reaches 185°F - this breaks down tough cellulose fibers and concentrates flavors through the Maillard reaction.technique425°F, 185°F core temp
- ✓Grate your cheese blend in a 3:3:3:1 ratio (mozzarella:gruyere:fontina:parmigiano) and toss with 1 tablespoon cornstarch to prevent the casein proteins from separating during baking.ingredient3:3:3:1 ratio
- ✓Heat cream to exactly 160°F before mixing with cheese - this temperature dissolves cheese proteins without breaking the emulsion, creating a smooth sauce instead of grainy curds.technique160°F
- ✓Cover tightly with foil for the first 20 minutes to create steam that melts cheese evenly, then uncover for final 10-15 minutes to achieve golden browning at 375°F.timing20 minutes covered, 10-15 uncovered
- ✓Salt cabbage quarters 30 minutes before roasting to draw out 15-20% of moisture content - this prevents watery gratin and intensifies cabbage flavor through osmosis.timing30 minutes, 15-20% moisture loss