This savoy cabbage gratin with herby cheddar crumbs is a comforting, golden-topped side dish that transforms simple cabbage into something indulgent and flavour-packed. With tender cabbage, a creamy base, and a crisp, herby cheddar crumb, it’s an easy crowd-pleaser that pairs beautifully with roast chicken, pork, sausages, or festive dinners.
The original recipe appeared in the September 2022 Sainsbury's magazine. It can be enjoyed as a side or a main with a salad.
Chunky wedges of savoy cabbage are roasted until slightly charred and then baked in a rich cheesy sauce. It's great with a roast, or enjoy it as a delicious meal on its own with a crisp, green salad – try adding nuts, bacon bits or anchovies for even more flavour.
Tips
- Make ahead – prepare to the end of Step 3 and freeze. Cook from frozen at 180C/160 fan/gas 4 for 45 minutes, covered with tin foil, then uncovered for a further 15 minutes, or until piping hot throughout.
- Optional variations:
- Stir some crispy bacon or pancetta bits into the cheese sauce.
- Add a pinch of grated nutmeg to the cheese sauce for a classic gratin flavour.
- Roast some leeks or onion with the cabbage at Step 1.
- Extra cheese - add some grated parmesan or gruyere to the crumb topping
- This savoy cabbage gratin with herby cheddar crumbs recipe is easily adapted if you’re cooking for less or more people. The photos are half the recipe made in a medium baking dish (27cm x 20cm).
FREQUENTLY ASKED QUESTIONS
Yes - assemble completely without baking, cover, and refrigerate up to 24 hours. Bake when needed and add 10 minutes to the cook time.
Yes - freeze after assembling (before baking) for best results. Bake from frozen, covered for 20 minutes, then uncovered until golden.
Yes - gruyère, emmental, parmesan, or a mix work well.
Yes, a white cabbage can be cooked in the same way as savoy.
Use gluten-free breadcrumbs or crushed cornflakes for the topping.
Ensure the cheese used is made with vegetarian rennet.
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How to make this Savoy Cabbage Gratin with Herby Cheddar Crumbs
Ingredients
- 2 savoy cabbages (about 500g each)
- 3 tbsp olive oil
- 50g butter
- 50g plain flour
- 2 cloves garlic, crushed
- large pinch ground nutmeg
- 850ml semi-skimmed milk
- 2 tbsp English mustard
- 250g extra mature cheddar, grated
- salt and freshly ground black pepper
- 2 rosemary sprigs, leaves finely chopped
- 25g panko or dried breadcrumbs
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Remove the outer layer of cabbage leaves, shave off the root end and cut each cabbage into eighths through the root. Lay the wedges out on a large baking tray and drizzle with the olive oil. Roast for 25 minutes, turning them over if the tops start to really burn – they should be crisp and browned around the edges.
- Meanwhile, melt the butter in a medium saucepan over a medium heat. Once the butter has melted, stir in the flour and then turn the heat up to medium high, add the garlic and nutmeg and cook, stirring, for 3 to 4 minutes, until the mixture has dried out a little and looks sandy. Turn the heat down to medium and slowly pour in the milk, in intervals, stirring all the time until all the milk is added and you have a smooth sauce. Bring to a simmer, stirring constantly, then bubble for 2 to 3 minutes until the sauce coats the back of a spoon and looks glossy. Stir in the mustard and two thirds of the cheese and season well.
- Transfer the roasted cabbage wedges to a large baking dish (about 24cm x 34 cm), packing them in tightly. Tuck in any leaves that come away from the wedges. Pour the cheese sauce evenly over the cabbage, then mix the remaining grated cheese with the rosemary and breadcrumbs and scatter over the top.
- Return to the oven for 25 to 30 minutes, until the top is golden and crisp, and the sauce is bubbling. Allow to stand for 5 to 10 minutes before serving with a green salad or as a side to a Sunday roast.
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Savoy Cabbage Gratin with Herby Cheddar Crumbs
Equipment
Ingredients
- 2 savoy cabbages (about 500g each)
- 3 tbsp olive oil
- 50 g (1.8 oz) butter
- 50 g (1.8 oz) plain flour
- 2 cloves garlic crushed
- large pinch ground nutmeg
- 850 ml (3 ½ cups) semi-skimmed milk
- 2 tbsp English mustard
- 250 g (8.8 oz) extra mature cheddar grated
- salt and freshly ground black pepper
- 2 rosemary sprigs leaves finely chopped
- 25 g (0.9 oz) panko or dried breadcrumbs
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Remove the outer layer of cabbage leaves, shave off the root end and cut each cabbage into eighths through the root. Lay the wedges out on a large baking tray and drizzle with the olive oil. Roast for 25 minutes, turning them over if the tops start to really burn – they should be crisp and browned around the edges.
- Meanwhile, melt the butter in a medium saucepan over a medium heat. Once the butter has melted, stir in the flour and then turn the heat up to medium high, add the garlic and nutmeg and cook, stirring, for 3 to 4 minutes, until the mixture has dried out a little and looks sandy. Turn the heat down to medium and slowly pour in the milk, in intervals, stirring all the time until all the milk is added and you have a smooth sauce. Bring to a simmer, stirring constantly, then bubble for 2 to 3 minutes until the sauce coats the back of a spoon and looks glossy. Stir in the mustard and two thirds of the cheese and season well.
- Transfer the roasted cabbage wedges to a large baking dish (about 24cm x 34 cm), packing them in tightly. Tuck in any leaves that come away from the wedges. Pour the cheese sauce evenly over the cabbage, then mix the remaining grated cheese with the rosemary and breadcrumbs and scatter over the top.
- Return to the oven for 25 to 30 minutes, until the top is golden and crisp, and the sauce is bubbling. Allow to stand for 5 to 10 minutes before serving with a green salad or as a side to a Sunday roast.
Notes
- Make ahead – prepare to the end of Step 3 and freeze. Cook from frozen at 180C/160 fan/gas 4 for 45 minutes, covered with tin foil, then uncovered for a further 15 minutes, or until piping hot throughout.
- Optional variations:
- Stir some crispy bacon or pancetta bits into the cheese sauce.
- Add a pinch of grated nutmeg to the cheese sauce for a classic gratin flavour.
- Roast some leeks or onion with the cabbage at Step 1.
- Extra cheese - add some grated parmesan or gruyere to the crumb topping
- This savoy cabbage gratin with herby cheddar crumbs recipe is easily adapted if you’re cooking for less or more people. The photos are half the recipe made in a medium baking dish (27cm x 20cm).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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