📝 About This Recipe
This comforting French-inspired classic transforms the humble cabbage into a luxurious masterpiece, bathed in a silky nutmeg-scented béchamel and topped with a golden, bubbling crust. By par-blanching the cabbage, we unlock its natural sweetness while ensuring a melt-in-your-mouth texture that contrasts beautifully with the crunch of sourdough breadcrumbs. It is the ultimate cold-weather side dish, offering a sophisticated earthy depth that will convert even the most skeptical of vegetable eaters.
🥗 Ingredients
The Cabbage Base
- 1 large head Savoy Cabbage (roughly 2 lbs, cored and cut into 1-inch ribbons)
- 2 tablespoons Kosher Salt (for the blanching water)
- 1 tablespoon Unsalted Butter (for greasing the baking dish)
The Mornay Sauce
- 4 tablespoons Unsalted Butter (high quality)
- 1/4 cup All-Purpose Flour
- 2 1/2 cups Whole Milk (warmed slightly)
- 2 cloves Garlic (grated or finely minced)
- 1 1/2 cups Gruyère Cheese (freshly grated)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1/4 teaspoon Fresh Nutmeg (freshly grated is essential)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping
- 3/4 cup Sourdough Breadcrumbs (coarse, homemade preferred)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 tablespoon Extra Virgin Olive Oil (to help browning)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and generously grease a 9x13 inch ceramic baking dish with one tablespoon of butter.
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2
Bring a large pot of salted water to a rolling boil. Add the cabbage ribbons and blanch for 3-4 minutes until they are bright green and slightly softened but still retain some bite.
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3
Drain the cabbage into a colander and immediately plunge it into an ice bath or run under very cold water to stop the cooking process.
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4
Once cooled, squeeze the cabbage firmly with your hands or a clean kitchen towel to remove as much excess moisture as possible; this prevents a watery gratin.
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5
In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once foaming, whisk in the flour to create a roux.
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6
Cook the roux for 2 minutes, whisking constantly, until it smells slightly nutty but has not browned.
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7
Slowly drizzle in the warm milk, whisking vigorously to ensure no lumps form. Continue to cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
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8
Remove the sauce from heat. Stir in the grated garlic, Dijon mustard, nutmeg, black pepper, and 1 cup of the Gruyère cheese until smooth.
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9
In a large mixing bowl, toss the blanched, dried cabbage with the cheese sauce until every ribbon is thoroughly coated.
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10
Transfer the cabbage mixture into the prepared baking dish, spreading it out into an even layer.
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11
In a small bowl, combine the sourdough breadcrumbs, Parmesan, remaining 1/2 cup of Gruyère, thyme, and olive oil. Mix until the crumbs are evenly coated.
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12
Sprinkle the topping evenly over the cabbage. Place the dish in the center of the oven.
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13
Bake for 20-25 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is a deep golden brown.
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14
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly for the perfect texture.
💡 Chef's Tips
Squeeze the cabbage dry: This is the most important step to avoid a soggy dish; use a kitchen towel for the best results. Choose the right cabbage: Savoy cabbage is preferred for its crinkly texture and mild flavor, but green cabbage works well too. Don't skimp on the nutmeg: It is the secret ingredient that bridges the gap between the earthy cabbage and the rich cheese sauce. Make it ahead: You can assemble the dish (without the topping) up to a day in advance and keep it refrigerated; just add 10 minutes to the bake time. Add a smoky twist: Stir in 1/2 cup of crispy bacon lardons or smoked pancetta for an extra layer of savory flavor.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Chenin Blanc or a Sauvignon Blanc to cut through the richness. Serve as a side to roasted chicken or a thick-cut pork chop. Accompany with a simple green salad dressed in a sharp lemon vinaigrette. For a vegetarian feast, serve alongside roasted root vegetables and a crusty baguette. Excellent as a holiday side dish next to a honey-glazed ham.