This cheesy cabbage gratin puts a fresh spin on traditional potato gratin by coating cabbage wedges with a cheesy, creamy sauce. Each wedge of cabbage is tender, with crispy, caramelized bits of cheese that melt into a rich, bubbly topping. It’s an excellent side dish served alongside roasted pork or chicken or enjoyed with a green salad and a hunk of crusty bread to sop up the sauce.

Ingredients

  • 1 (2¼–2½ pound) head savoy or green cabbage, outermost leaves removed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt
  • ½ cup lower-sodium no-chicken or vegetable broth
  • 1½ teaspoons cornstarch
  • 1 shallot, thinly sliced lengthwise
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons fresh thyme leaves, plus more for garnish
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon crushed red pepper (optional)
  • 1 cup heavy cream
  • 1½ cups finely grated parmesan cheese, divided
  • ½ cup shredded gruyère cheese

Directions

  1. Preheat oven to 350°F. Coat a 3-quart oval, round or rectangular baking dish with cooking spray. Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1½ tablespoons oil in a large nonstick skillet over medium-high heat. Add 4 cabbage wedges; cook, covered, until deeply browned on both sides, 5 to 7 minutes per side, reducing heat to medium to prevent overbrowning. Transfer to the prepared baking dish. Repeat the procedure with 1½ tablespoons oil and the remaining 4 cabbage wedges. Sprinkle with ¼ teaspoon each pepper and salt. Let the skillet cool for 2 minutes.
  2. Whisk ½ cup broth and 1½ teaspoons cornstarch in a measuring cup until combined. Place the skillet over medium heat; add sliced shallot, sliced garlic, 2 teaspoons thyme, 1 teaspoon rosemary, 1 teaspoon crushed red pepper, if using, and the remaining 1 tablespoon oil; cook, stirring often, until the shallot softens, about 2 minutes. Add 1 cup cream; bring to a simmer. Whisk in the broth mixture; cook, whisking often, until slightly thickened, 2 to 3 minutes. Remove from heat. Whisk in 1 cup Parmesan until melted.
  3. Pour the sauce over the cabbage wedges in the baking dish. Cover with foil and bake until the cabbage is very soft and the sauce has thickened, 45 to 55 minutes.
  4. Remove the dish from the oven; increase oven temperature to broil. Sprinkle the cabbage evenly with ½ cup Gruyère and the remaining ½ cup Parmesan. Broil until browned in spots, 4 to 6 minutes. Garnish with more thyme, if desired.