Cabbage Au Gratin
Indulge in a creamy Cabbage Au Gratin that’s sure to steal the spotlight at your holiday gatherings! This mouthwatering dish features tender cabbage smothered in a rich blend of melted cheese and a hint of nutmeg, creating a comforting side that’s both extravagant and easy to whip up. Get ready to impress your guests with this delightful twist on a classic!
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cabbage, chunked into quarters
- garlic
- pepper
🥛Dairy & Eggs(4)
- fontina cheese
- gruyere cheese
- heavy cream
- smoked mozzarella
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(4)
- nutmeg
- rosemary
- salt
- thyme
🍯Sauces & Condiments(1)
- Dijon mustard
📦Other(1)
- parmigiano-reggiano
👨🍳 Instructions
- 1
Chunk the cabbage into quarters.
- 2
Drizzle with olive oil, salt, and pepper, then roast at high heat.
- 3
Prepare the cheese mixture with smoked mozzarella, gruyere cheese, fontina cheese, and parmigiano-reggiano.
- 4
Add heavy cream, all four cheeses, rosemary, thyme, Dijon mustard, garlic, salt, and a little bit of nutmeg.
- 5
Pour the mixture over the cabbage, cover it, and bake for another 20 minutes.
💡 Pro Tips
- ✓Roast cabbage quarters at 425-450°F for 25-30 minutes until edges caramelize because high heat drives off excess moisture (cabbage is 92% water) and concentrates flavors through Maillard reactions.technique425-450°F, 25-30 minutes
- ✓Grate your four cheeses in a 2:1:1:1 ratio (mozzarella:gruyere:fontina:parmigiano) and toss with 1 tablespoon cornstarch to prevent separation when the proteins coagulate in cream.ingredient2:1:1:1 ratio
- ✓Heat heavy cream to exactly 180°F before adding cheese mixture because this temperature melts cheese smoothly without breaking the emulsion or causing graininess.technique180°F
- ✓Cover with foil for the first 15 minutes of the final bake, then uncover for 5 minutes to achieve proper cheese melting without over-browning the surface.timing15 minutes covered, 5 minutes uncovered
- ✓Add only 1/8 teaspoon freshly grated nutmeg because this volatile compound becomes bitter when overused and can overpower the delicate cheese blend.ingredient1/8 teaspoon
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Share this recipe
Cabbage Au Gratin
Indulge in a creamy Cabbage Au Gratin that’s sure to steal the spotlight at your holiday gatherings! This mouthwatering dish features tender cabbage smothered in a rich blend of melted cheese and a hint of nutmeg, creating a comforting side that’s both extravagant and easy to whip up. Get ready to impress your guests with this delightful twist on a classic!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cabbage, chunked into quarters
- garlic
- pepper
🥛Dairy & Eggs(4)
- fontina cheese
- gruyere cheese
- heavy cream
- smoked mozzarella
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(4)
- nutmeg
- rosemary
- salt
- thyme
🍯Sauces & Condiments(1)
- Dijon mustard
📦Other(1)
- parmigiano-reggiano
👨🍳 Instructions
- 1
Chunk the cabbage into quarters.
- 2
Drizzle with olive oil, salt, and pepper, then roast at high heat.
- 3
Prepare the cheese mixture with smoked mozzarella, gruyere cheese, fontina cheese, and parmigiano-reggiano.
- 4
Add heavy cream, all four cheeses, rosemary, thyme, Dijon mustard, garlic, salt, and a little bit of nutmeg.
- 5
Pour the mixture over the cabbage, cover it, and bake for another 20 minutes.
💡 Pro Tips
- ✓Roast cabbage quarters at 425-450°F for 25-30 minutes until edges caramelize because high heat drives off excess moisture (cabbage is 92% water) and concentrates flavors through Maillard reactions.technique425-450°F, 25-30 minutes
- ✓Grate your four cheeses in a 2:1:1:1 ratio (mozzarella:gruyere:fontina:parmigiano) and toss with 1 tablespoon cornstarch to prevent separation when the proteins coagulate in cream.ingredient2:1:1:1 ratio
- ✓Heat heavy cream to exactly 180°F before adding cheese mixture because this temperature melts cheese smoothly without breaking the emulsion or causing graininess.technique180°F
- ✓Cover with foil for the first 15 minutes of the final bake, then uncover for 5 minutes to achieve proper cheese melting without over-browning the surface.timing15 minutes covered, 5 minutes uncovered
- ✓Add only 1/8 teaspoon freshly grated nutmeg because this volatile compound becomes bitter when overused and can overpower the delicate cheese blend.ingredient1/8 teaspoon