My All-Time Favorite Way To Cook Cabbage

It’s so comforting and cozy.

By
Stephanie A Ganz
Stephanie A Ganz
Stephanie A Ganz
Stephanie Ganz has been writing professionally for 10 years and is a regular contributor to Richmond Magazine and Virginia Living. She has also written for Bon Appetit, Eater, The Kitchn, and The Local Palate.
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Published November 07, 2024
Stephanie A Ganz
Angled view of a cast iron skillet of cabbage au gratin after baking

Simply Recipes / Shilpa Iyer

I’m a big cabbage fan, but even I can admit it’s not the sexiest vegetable at the market. It’s humble, a workhorse, inexpensive, and utilitarian. But, like a nerdy girl after a '90s makeover montage, cabbage has hidden potential just waiting to be unearthed.

Here, green cabbage gets treated to a stunning glow-up by way of heavy cream, Gruyère, Parmesan cheese, and a buttery breadcrumb topping for a guaranteed showstopper: cabbage au gratin.

I’ve been making cabbage au gratin for several years, especially around the holidays, where it’s always a welcome addition to the table. Giving cabbage (rather than the more expected potato) the au-gratin treatment produces a less starchy but no less satisfying riff on a classic dish.

How To Make Cabbage Au Gratin

Most of the alchemy of this recipe happens in the oven, as the cabbage softens in the thickening cream and the cheese creates a gooey, bubbly crust with a little crunch from the panko. But there are a few steps before the pan goes in the oven that are crucial for bringing out as much flavor as possible.

Overhead view of a cast iron skillet of cabbage au gratin with a serving spoon next to a small blue plate with a serving of the cabbage all on a white countertop

Simply Recipes / Shilpa Iyer

Start by salting the cabbage for five short minutes, then blotting it dry so it sears better in the pan. Don’t rush this step or overcrowd the pan, since the browned cabbage is what provides a lot of the delicious flavor.

The cabbage will still be bubbling and cooking when it comes out of the oven, so give it a good 15 minutes of rest time before serving to allow the flavors and textures to really come together.

Recipe Variations

  • Green cabbage is best for this recipe, but you can also use savoy cabbage. Avoid red cabbage because it will turn blue when cooked.
  • Instead of using olive oil, you can add a little smoky flavor by rendering 3 strips of bacon in the skillet and then searing the cabbage in the bacon fat. Reserve the bacon, and then crumble it up in the panko-Parmesan breadcrumbs.
  • You can substitute cheddar for the Gruyère cheese.

Recipes Starring Cabbage

Angled view of a cast iron skillet of cabbage au gratin after baking on a white countertop along with a serving spoon all

Simply Recipes / Shilpa Iyer

Cabbage Au Gratin

Prep Time 15 mins
Cook Time 45 mins
Total Time 60 mins
Servings 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 3 teaspoons kosher salt, divided, plus more to taste

  • 1 medium cabbage, cut in 8 wedges, with each wedge cut in half

  • 2 tablespoons salted butter, melted

  • 1/2 cup panko breadcrumbs

  • 1 1/2 ounces Parmesan, grated (about 1/2 cup)

  • 2 tablespoons extra virgin olive oil

  • 1 1/2 cups heavy cream

  • 2 cloves garlic, minced

  • 1 teaspoon freshly ground ground black pepper

  • 4 ounces gruyère cheese, shredded (about 1 cup)

Method

  1. Preheat the oven to 400°F. 
  2. Salt the cabbage:

    In a colander, salt the cabbage all over with about 2 teaspoons of kosher salt and set aside for 5 minutes.

  3. Make the topping:

    Meanwhile, in a small bowl, combine the melted butter, panko breadcrumbs, and grated Parmesan. Set aside.

  4. Brown the cabbage:

    Heat the olive oil in a 12-inch skillet over medium-high heat. Blot the chunks of cabbage with a paper towel and place in the pan, cut side down. Sear on both sides until some golden brown color begins to appear, about 5 minutes total. Turn off the heat.

    Simple Tip!

    You may need to work in batches to avoid overcrowding the pan. Don’t rush this stage. It’s important to develop flavor and remove excess moisture from the cabbage before adding the cream.

    Overhead view of cabbage browning in a cast iron skillet for Cabbage Au Gratin recipe

    Simply Recipes / Shilpa Iyer
  5. Make the sauce:

    When all of the cabbage pieces have been seared, nestle them together in the pan and cover with the heavy cream, minced garlic, 1 teaspoon kosher salt (or to taste), black pepper, and shredded gruyere. Use a wooden spoon to gently stir the mixture.

    Overhead view of browned cabbage in a cast iron skillet after adding the cream, garlic, salt, black pepper, and shredded gruyere for Cabbage Au Gratin recipe

    Simply Recipes / Shilpa Iyer
  6. Add the topping and bake:

    Top with the Parmesan panko breadcrumbs and bake until the cheese melts and the cream thickens, about 40 minutes. Allow to cool for 15 minutes before serving.

    Refrigerate leftovers for up to 5 days. For best results, reheat in a pan on the stove over medium heat.

    Overhead view of browned cabbage in a cast iron skillet preparing to bake by topping with Parmesan and panko breadcrumb mixture for Cabbage Au Gratin recipe

    Simply Recipes / Shilpa Iyer

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Nutrition Facts (per serving)
351 Calories
29g Fat
16g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 351
% Daily Value*
Total Fat 29g 37%
Saturated Fat 16g 81%
Cholesterol 77mg 26%
Sodium 600mg 26%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 9g
Vitamin C 60mg 298%
Calcium 267mg 21%
Iron 1mg 4%
Potassium 393mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.