Creamy, cheesy, and perfectly cozy — this Cabbage Au Gratin bakes up with gruyère, Parmesan, garlic, and crispy panko for total comfort in a pan.
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So, funny story — this Cabbage Au Gratin actually started as a “use whatever’s left in the fridge” situation. You know those weeks when you’ve run out of everything except the random stuff you bought with good intentions? That was me. I opened the fridge one evening and there it was — a single, forgotten cabbage, shoved behind the milk like it was hiding from me.
I thought, what am I even supposed to do with this? I almost turned it into coleslaw but, let’s be honest, no one gets excited about coleslaw on a Tuesday night. Then I remembered this baked cauliflower gratin I made ages ago, and I figured, hey — maybe cabbage deserves its creamy, cheesy moment too.
Fast forward an hour later, my kitchen smelled like butter and garlic heaven. The top was golden and crisp, the inside bubbling away, and suddenly this humble head of cabbage felt… elegant. Like, if cabbage could wear pearls and sip white wine, this would be it. My husband walked in halfway through dinner and said, “Wait, this is cabbage?” which I think is the highest compliment a vegetable can get in my house.
I don’t know, maybe it’s age, or maybe I’ve finally accepted that comfort food doesn’t have to mean pasta or potatoes — but this Cabbage Au Gratin? It’s the cozy, cheesy surprise that keeps me coming back.
Why You’ll Love This Cabbage Au Gratin Recipe?
If you’re skeptical about cabbage (and trust me, I get it), this dish might just change your mind. It’s creamy and rich like a classic gratin but with a lighter, slightly sweet flavor from the cabbage that balances everything out. The gruyère melts into this velvety layer, the Parmesan adds a salty edge, and that panko topping? Oh man — it’s crunchy perfection.
And the best part? It’s one of those recipes that feels fancy but doesn’t ask much of you. You salt, sear, pour, and bake — and yet it comes out looking like something you’d get at a little French restaurant where the portions are small but you still somehow waddle out happy. It’s comfort food without the heavy guilt trip.
Ingredient Notes:
Before we dive in, can we take a second to appreciate how few ingredients it takes to make something this good? It’s basically proof that simple things, done right, hit hardest.
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Cabbage: The quiet hero of this recipe. When seared, it turns sweet and tender, almost buttery.
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Gruyère Cheese: Fancy but approachable. Melts like a dream, tastes slightly nutty.
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Parmesan: Adds a sharp, salty bite that keeps the sauce from feeling too heavy.
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Panko Breadcrumbs: That irresistible golden crunch that makes every bite interesting.
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Heavy Cream: The silky base that ties everything together. It’s indulgent, sure, but worth it.
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Garlic: You can’t go wrong with garlic. It gives the dish warmth and depth.
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Butter & Olive Oil: Because one fat source just isn’t enough — and that combo adds a little magic.
If you can, use fresh cheese. I know the pre-shredded stuff saves time, but it doesn’t melt the same. I’ve tried it both ways (lazy days happen), and the difference is night and day.
How To Make Cabbage Au Gratin?
Step 1: Preheat and Prep
Set your oven to 400°F and grab your skillet — I love using cast iron for this. It gives the cabbage that perfect sear.
Step 2: Salt the Cabbage
Cut your cabbage into wedges, sprinkle on some kosher salt, and let it hang out for 5 minutes. This helps draw out some of the moisture so it browns better.
Step 3: Make the Topping
In a small bowl, mix melted butter with panko breadcrumbs and Parmesan. Stir until the crumbs are evenly coated and smell dangerously good.
Step 4: Brown the Cabbage
Add olive oil to your skillet and sear the cabbage on both sides for about 5 minutes total, until golden brown and slightly crisp at the edges. It’s okay if it looks imperfect — that’s where the flavor comes from.
Step 5: Build the Sauce
Turn off the heat and pour in the heavy cream. Add minced garlic, a little salt and pepper, and toss in the gruyère. Use a wooden spoon to stir gently, just enough to let the cheese start mingling with the cream.
Step 6: Top and Bake
Sprinkle that buttery breadcrumb mixture over everything, then bake uncovered for about 40 minutes — or until it’s golden, bubbly, and smells like heaven. Let it cool for 10–15 minutes before serving so the sauce thickens up and the flavors settle.
Storage Options:
If by some miracle you have leftovers (and good luck with that), this Cabbage Au Gratin actually tastes even better the next day. The flavors deepen, and the sauce becomes thicker — it’s kind of like how lasagna hits harder on day two.
Want To Save This Recipe?
Store it in an airtight container for up to 5 days. When reheating, pop it in a skillet or the oven instead of the microwave — that way, you get the crisp top back. A quick splash of cream or milk brings it right back to life.
Variations and Substitutions:
You can definitely play around with this recipe. Think of it like a starting point, not a strict rulebook.
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Add Bacon or Pancetta: For that smoky, salty flavor that makes everything better.
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Try Different Cheeses: Cheddar, Swiss, or even gouda work beautifully.
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Lighten It Up: Swap part of the heavy cream for milk or broth.
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Make It Spicy: Add red pepper flakes or a bit of cayenne for some heat.
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Add Other Veggies: Thinly sliced leeks or onions blend right in and add sweetness.
Basically, if it melts or browns, it probably belongs here.
What to Serve with Cabbage Au Gratin?
This dish plays well with others — it’s rich and flavorful, so pair it with something simple to balance it out.
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Roast Chicken: Classic combo.
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Pork Chops: The creamy cabbage cuts through the richness perfectly.
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Steak: You’ll feel like you’re eating at a fancy steakhouse.
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Crusty Bread: For soaking up every last drop of cheesy sauce.
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Fresh Salad: Because balance, right?
Honestly, I’ve had it as a main dish with just bread and a glass of wine, and I have zero regrets.
Frequently Asked Questions:
Can I make it ahead of time?
Yep! Assemble everything except the topping, cover it, and refrigerate for up to a day. Add the breadcrumbs just before baking.
Can I use different types of cabbage?
Absolutely. Green is the go-to, but Savoy or Napa gives it a softer texture.
Is it vegetarian?
Yes, it’s totally vegetarian — just double-check that your Parmesan is made without animal rennet if that’s important to you.
Cabbage might not be the first thing that pops into your head when you think of comfort food, but trust me — one bite of this Cabbage Au Gratin and you’ll see why I’m obsessed. It’s cozy, it’s cheesy, and it somehow feels both rustic and fancy at the same time.
So go ahead — grab that lonely head of cabbage in your fridge and give it the spotlight it deserves. And if your family’s skeptical at first? Don’t worry. They’ll come around by bite two.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cabbage Au Gratin
Ingredients
- 3 tsp kosher salt divided, plus more to taste
- 1 medium cabbage cut into 8 wedges, each wedge halved
- 2 tbs salted butter melted
- ½ c panko breadcrumbs
- 1½ oz Parmesan cheese grated (approx. ½ c)
- 2 tbs extra virgin olive oil
- 1½ c heavy cream
- 2 cloves garlic minced
- 1 tsp freshly ground black pepper
- 4 oz gruyère cheese shredded (approx. 1 c)
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Position a rack in the center of the oven to allow even browning during baking.
Salt the Cabbage
- Place the cabbage wedges in a large colander and sprinkle evenly with 2 teaspoons of kosher salt. Let sit for approximately 5 minutes to draw out excess moisture. This step enhances tenderness and flavor.
Prepare the Topping
- In a small bowl, combine the melted butter, panko breadcrumbs, and grated Parmesan cheese. Mix until the crumbs are evenly coated and slightly moistened. Set aside for later use.
Sear the Cabbage
- In a large oven-safe skillet (12-inch recommended), heat the olive oil over medium-high heat. Pat the cabbage wedges dry with paper towels to remove excess moisture, then carefully place them cut side down in the hot pan. Sear until golden brown on both sides, about 5 minutes total. Turn off the heat once all wedges are lightly caramelized.
Prepare the Cream Mixture
- With the cabbage still in the skillet, pour the heavy cream evenly over the wedges. Add the minced garlic, 1 teaspoon of kosher salt, and the black pepper. Sprinkle the shredded gruyère cheese over the top, using a wooden spoon to gently stir the mixture and ensure even coating without breaking apart the cabbage.
Assemble and Bake
- Evenly sprinkle the prepared panko-Parmesan topping over the cabbage and cream mixture. Transfer the skillet to the preheated oven and bake uncovered for approximately 40 minutes, or until the cheese is melted, the sauce is thickened, and the topping is golden brown.
Rest and Serve
- Remove the skillet from the oven and allow the dish to cool for about 10–15 minutes before serving. This resting period allows the sauce to thicken and the flavors to settle. Serve warm as a side dish with roasted meats, poultry, or seafood.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
