Best Ever Cheesy Cabbage Gratin (Easy Comfort Food)
My grandmother, Nana Rose, was the queen of stretching a meal. She always said that the cheapest vegetables often hold the most flavor if you treat them right.
That’s exactly how I discovered this incredible Cheesy Cabbage Gratin. It truly transforms humble, inexpensive cabbage into luxurious, creamy comfort food that rivals any potato dish.
I first made this for a rainy Sunday family dinner, and everyone was shocked that the main side dish was just cabbage. Now, it’s a non-negotiable family favorite and the perfect easy dinner accompaniment. You absolutely need to try this magic!
Why You’ll Love This Recipe
❤️ Here are a few reasons why this gratin will become a staple in your kitchen:
- Budget-Friendly: It transforms inexpensive cabbage into a decadent meal.
- Ultimate Comfort Food: That crispy top layer and creamy interior are pure bliss.
- Quick Prep Time: Most of the work is hands-off baking, making it perfect for busy weeknights.
- Simple Ingredients: You only need basic pantry staples and one head of cabbage.
- Family Favorite: It’s a fantastic way to get picky eaters to enjoy their vegetables!
What You Need
You only need a few simple pantry staples for this recipe! We are utilizing green cabbage, a classic roux base, and plenty of sharp cheese for maximum flavor.
Check the full printable recipe card below for detailed measurements and equipment necessary.
Expert Tips for Perfect Gratin
💡 Use these expert tips to ensure your Cheesy Cabbage Gratin comes out perfectly golden and creamy every time:
- Blanch the Cabbage: A quick 3-5 minute boil helps soften the cabbage and removes any slight bitterness before baking. Don’t skip this step!
- Drain Well: After blanching, squeeze or drain the cabbage thoroughly. Excess moisture is the number one cause of a watery cheese sauce.
- Grate Your Own Cheese: Pre-shredded cheese often contains anti-caking agents. Freshly grated Gruyère or sharp cheddar melts much smoother.
- Crispy Topping: Toss your Panko breadcrumbs with a tablespoon of melted butter before sprinkling them over the gratin for maximum golden crunch.
Variations & Substitutions
This recipe is incredibly versatile! Feel free to customize it based on your dietary needs or whatever cheese you have on hand.
- Keto/Low Carb Option: Skip the flour in the roux. Instead, thicken the sauce using 2 oz of softened cream cheese or a pinch of Xanthan gum. Omit the breadcrumbs entirely.
- Gluten-Free: Use a measure-for-measure gluten-free flour blend for the roux. Ensure you use GF breadcrumbs or crushed pork rinds for the topping.
- Cheese Swap: While Gruyère is amazing, you can substitute it with sharp cheddar, Monterey Jack, or even smoked Gouda for a richer flavor.
- Add Protein: Make it a main dish by stirring in 1 cup of cooked, crumbled bacon or diced ham along with the cabbage and sauce.
Storage & Freezing
This gratin is so delicious, you might not have leftovers! But if you do, here is how to handle them:
- Storage: Store leftovers tightly covered in an airtight container in the refrigerator for up to 3 days. Reheat single servings gently in the microwave.
- Reheating: For larger portions, place the dish back in a 350°F oven until heated through (about 15 minutes).
- Freezing: I don’t recommend freezing gratin. The dairy-heavy sauce tends to separate and get grainy when thawed, ruining the texture. It’s definitely best enjoyed fresh!
FAQ: Frequently Asked Questions
Can I use different kinds of cabbage?
Yes! Napa cabbage or Savoy cabbage will work, but cooking times may vary slightly as they are generally softer than standard green cabbage. Just ensure they are properly drained after blanching.
How do I prevent the cheese sauce from being too thin or watery?
The most important step is draining the blanched cabbage very well. Also, ensure your roux (the flour and butter base) cooks for at least one minute before adding the milk, and let the sauce simmer until it is thick enough to coat the back of a spoon.
Can I prepare this Cheesy Cabbage Gratin ahead of time?
Yes, mostly! You can prepare the entire dish and pour it into the baking pan, but stop before adding the breadcrumb topping. Cover and refrigerate for up to 24 hours. Add the topping right before baking, and you may need to add 5-10 minutes to the cook time since the dish is cold.
I hope this Cheesy Cabbage Gratin brings as much warmth and comfort to your table as it does to mine. It’s truly an unsung hero of the side dish world!
If you make it, please leave a star rating below and tell me what you thought. And don’t forget to Pin this for later when you need cozy comfort!
Best Ever Cheesy Cabbage Gratin (Easy Comfort Food)
Ingredients
- 1 large head Green Cabbage (about 3 lbs), shredded
- 3 Tbsp unsalted Butter, divided
- 1/4 cup finely diced Onion
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk (or half and half)
- 1/2 cup Heavy Cream
- 1 1/2 cups Shredded Gruyu00e8re Cheese (or sharp cheddar), divided
- 1/2 cup Panko Breadcrumbs
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Step 1 Prep Cabbage: Bring a large pot of salted water to a boil. Add the shredded cabbage and blanch for 3-5 minutes until slightly tender. Drain well, squeezing out excess moisture. Set aside.
- Step 2 Sautu00e9 Aromatics: Preheat oven to 375°F (190°C). Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the diced onion and cook until softened (about 4 minutes). Add the garlic and cook for 1 minute.
- Step 3 Make the Roux: Whisk in the flour and cook for 1 minute (this removes the raw flour taste). Gradually whisk in the milk and heavy cream until smooth. Bring the mixture to a low simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
- Step 4 Form the Cheese Sauce: Remove the saucepan from the heat. Stir in 1 cup of the shredded Gruyu00e8re cheese, salt, and pepper until melted and smooth.
- Step 5 Assemble Gratin: Gently fold the drained cabbage into the cheese sauce. Pour the mixture into a greased 9x13 inch baking dish.
- Step 6 Top and Bake: Melt the remaining 1 tablespoon of butter and toss it with the Panko breadcrumbs. Sprinkle the remaining 1/2 cup of cheese over the cabbage mixture, followed by the buttered Panko.
- Step 7 Bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown and crispy. Let rest 5 minutes before serving.
Ingredients
- 1 large head Green Cabbage (about 3 lbs), shredded
- 3 Tbsp unsalted Butter, divided
- 1/4 cup finely diced Onion
- 2 cloves Garlic, minced
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk (or half and half)
- 1/2 cup Heavy Cream
- 1 1/2 cups Shredded Gruyère Cheese (or sharp cheddar), divided
- 1/2 cup Panko Breadcrumbs
- 1 tsp Salt
- 1/2 tsp Black Pepper
