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Alpine-style cheesy cabbage gratin

A sharing bowl of Alpine-style cheesy cabbage gratin

Alpine-style cheesy cabbage gratin

Name: Alpine-style cheesy cabbage gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 1 Savoy cabbage cut into 8 thick wedges, excess stalk trimmed; 5 thyme sprigs leaves picked and finely chopped; 1 large rosemary sprig leaves picked and finely chopped; 3 garlic cloves grated; 5 tbsp olive oil; 20g salted butter; ¼ tsp smoked paprika; 20g plain flour; 450ml whole milk; 1 tbsp Dijon mustard; ½ whole nutmeg grated; 115g emmental coarsely grated; 85g gruyère coarsely grated; 30g panko breadcrumbs

Helena Busiakiewicz

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Serves 4 - 6

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 4 out of 5.2 ratingsRate

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Serve this cabbage gratin alongside a Sunday roast and it will soon become a family favourite. If you like, you can swap the emmental or gruyère for comté

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Ingredients

Nutrition

Units:

MetricUS

1 Savoy cabbage

cut into 8 thick wedges, excess stalk trimmed
5 thyme sprigs

leaves picked and finely chopped
1 large rosemary sprig

leaves picked and finely chopped
3 garlic cloves

grated
5 tbsp olive oil
20g salted butter
¼ tsp smoked paprika
20g plain flour
450ml whole milk
1 tbsp Dijon mustard
½ whole nutmeg

grated
115g emmental

coarsely grated
85g gruyère

coarsely grated
30g panko breadcrumbs

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Nutrition: Per serving

kcal361
fat26g
saturates12g
carbs14g
sugars6g
fibre4g
protein16g
salt0.92g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put the cabbage in a large cast-iron casserole or pan that fits it snugly (ours was 32cm). Combine most of the thyme (reserving 1 tsp) with the rosemary, garlic, oil and seasoning in a small bowl. Brush over the cabbage, coating between the leaves too. Roast for 30-35 mins, turning halfway, until a sharp knife slides through to the core with ease.
step 2

Meanwhile, melt the butter in a medium saucepan over a low heat and, once foaming, toast the paprika for 30 seconds. Stir in the flour to make a paste. Add the milk, a splash at a time, stirring until smooth.
step 3

Bring to the boil, then reduce to a simmer. Stir in the mustard, nutmeg and seasoning. Remove from the heat. Stir in most of the cheese a handful at a time, reserving a small handful. Return to a low heat if the cheese isn’t fully melting.
step 4

When the cabbage is cooked, heat the grill to high. Stir the reserved thyme through the panko. Season. Pour the cheese sauce over the cabbage to fully coat. Scatter over the panko and remaining cheese, and grill for 10-12 mins until golden, bubbling and crisp on top. Serve with a roast dinner or green salad.

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A star rating of 4 out of 5.2 ratings

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