My All-Time Favorite Way To Cook Cabbage

Potatoes get all of the glory, but give cabbage a similar treatment and it’s a side dish worth remembering. This cabbage au gratin recipe comes together in a single pan and is creamy, cheesy, crispy, and delicious.

Nov 7, 2024 - 15:00

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My All-Time Favorite Way To Cook Cabbage

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

Preheat the oven to 400°F.

Salt the cabbage:

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

Make the topping:

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

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.

Overhead view of cabbage browning in a cast iron skillet for Cabbage Au Gratin recipe — Simply Recipes / Shilpa Iyer

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

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.