Savoy Cabbage Gratin with Herby Cheddar Crumbs

By: Deborah

A delicious savoy cabbage gratin topped with herby cheddar crumbs. Creamy, crispy and full of flavour — the perfect side dish for roasts, grilled meats, or winter dinners.

PREP: 10

COOK: 55

TOTAL: 1 5

Course: Side Dish

Cuisine: French

Servings: 8 people as a side

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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.

KEYWORDS comfort food, roast dinner sides, savoy cabbage gratin recipe, savoy cabbage side dish, vegetarian, winter warmer

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