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Melted, bubbling golden-brown gruyere cheese with crispy, dark charred edges covering tender cabbage strips.

Cheesy Cabbage Gratin: A Comforting Low-Carb Side

This Cheesy Cabbage Gratin features tender, semi-translucent baked green cabbage strips smothered in a thick, velvety pale yellow cream sauce, crowned with melted, bubbling golden-brown Gruyère cheese and crispy charred edges.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium green cabbage about 2 lbs / 900g, cored and sliced into 1/2-inch (1.25cm) strips
  • 1 tbsp olive oil 15ml, for sautéing
  • 3 tbsp unsalted butter 45g
  • 3 tbsp all-purpose flour 25g
  • 1 cup heavy cream 240ml
  • 0.5 cup chicken broth 120ml
  • 1 tsp Dijon mustard 5g
  • 0.25 tsp ground nutmeg 1g
  • 2.5 cups Gruyère cheese 280g, freshly shredded and divided
  • 2 tbsp fresh green parsley flakes 8g, finely chopped

Equipment

  • 1 Oval ceramic casserole dish Essential for even baking and proper crust formation.
  • 1 Large heavy-bottomed skillet Crucial for pre-wilting the cabbage to evaporate excess water.

Instructions
 

Preparation and Baking
  1. Heat 1 tbsp (15ml) of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 8 to 10 minutes until tender and semi-translucent.
  2. In a separate saucepan, melt 3 tbsp (45g) of butter over medium heat. Whisk in 3 tbsp (25g) of flour and cook for 1 to 2 minutes until nutty and lightly toasted.
  3. Slowly whisk in 1 cup (240ml) heavy cream, 1/2 cup (120ml) chicken broth, 1 tsp (5g) Dijon mustard, and 1/4 tsp (1g) nutmeg. Simmer for 3 to 4 minutes until it forms a thick, velvety pale yellow cream sauce.
  4. Lightly grease an oval ceramic casserole dish. Spread half of the wilted cabbage strips, pour half the cream sauce over them, and sprinkle 1 cup (110g) of shredded Gruyère. Repeat with the remaining cabbage and sauce.
  5. Top completely with the remaining 1.5 cups (170g) of Gruyère cheese. Bake uncovered at 375°F (190°C) for 20-25 minutes. Broil for 2-3 minutes until you achieve a bubbling golden-brown crust with crispy, dark charred edges.
  6. Let rest for 10 minutes. Scatter finely chopped fresh green parsley flakes lightly across the glossy melted cheese crust before serving.

Notes

Tip 1: Always pre-cook the cabbage to release its water; otherwise, your sauce will become thin and runny in the oven.
Tip 2: Freshly grate your Gruyère cheese for a superior, smoother melt.
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