Alpine-style cheesy cabbage gratin
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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Prep:30 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
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kcal 361
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fat 26g
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saturates 12g
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carbs 14g
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sugars 0g
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fibre 4g
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protein 16g
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salt 0.92g
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
Method
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.
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.
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.
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.
