Cabbage is one of those vegetables we don’t talk about much. But many of us eat it throughout the seasons. Think about it. We eat slaws in the summer. And corned beef & cabbage in the spring. We enjoy it in soups, salads and stir fries. But when was the last time you were talking with your foodie friends and said: Hey, have I got a great cabbage recipe for you.
Well, I’ve got a GREAT cabbage recipe for you!
Savoy cabbage is the star in this easy side dish. It’s sautéed in butter, braised in vegetable broth, covered with an aged gouda, nutmeg and thyme cream sauce, sprinkled with a very special Winter Gouda cheese and breadcrumbs and baked to crunchy, cheesy, melt-in-your-mouth perfection.
This easy vegetable side dish is so simple, yet so impressive. And so full of beautiful winter flavors!
I love savoy cabbage. Such a pretty green color on the outside, fading to softer shades of green and yellow within. And I just love the texture and pattern of those curly outer leaves.
It’s so important to use some really good cheese. For the sauce, I used an aged gouda. With it’s salty bite, it was perfect as the base for this gratin. But the real co-star of this dish is the Winter Gouda. It’s made with some sweet & woody spices such as cardamom & nutmeg which really lend the most amazing flavor to this comforting winter gratin.
Just look at that grated gouda . . . you can see the spices in every shred! Truly delicious. I found it at The Fresh Market. I hope you can find it, too.
The sauce begins with a bit of butter, garlic, nutmeg and thyme. And the aged gouda and cream bring all of those warm flavors together.
The beautiful sautéed savoy, waiting to be blanketed in cheesy goodness.
This cabbage just about melts in your mouth. The cheeses lend great richness without overpowering the cabbage. The sauce is surprisingly light. And all those wonderful winter herbs really make this gratin something special. And of course, a sprinkling of panko bread crumbs lends some great crunch, too!
This is the ultimate winter side dish for me. But I also had a couple of wedges for a perfect veggie lunch as well.
- 1 large head savoy cabbage (about 1½ lbs.), cored and cut into 8 wedges
- 1 cup of grated aged gouda
- ¾ cup of grated Winter Gouda
- 1 cup of cream
- ½ cup of vegetable stock
- ¼ cup of panko bread crumbs
- 5 Tablespoons of butter, divided (plus more for buttering gratin dish)
- 1 Tablespoon of all purpose flour
- 1 Tablespoon of fresh thyme
- 1 clove of garlic, minced
- ¼ teaspoon of nutmeg
- salt & pepper to taste
- Butter a shallow 8 x 11 inch baking dish.
- Preheat the oven to 400 degrees F.
- Melt 3 Tablespoons of butter in a large frying or saute pan.
- Add the cabbage wedges and sprinkle with a pinch of salt and a few grinds of fresh cracked pepper.
- Cook until lightly brown, about 5-6 minutes, turning halfway through.
- Add the vegetable stock to the pan.
- Partially cover with some aluminum foil and cook for another 4-5 minutes, until the cabbage is tender.
- Transfer the cabbage and any stray leaves to the baking dish. They should fit snugly.
- Return the pan to the heat and add the remaining 2 Tablespoons of butter, garlic, thyme, nutmeg & flour.
- Stir until thoroughly combined.
- Add the cream and the 1 cup of aged gouda.
- Cook until just thick and bubbly, about 2 minutes.
- Spoon the cream mixture over the cabbage wedges.
- Sprinkle the grated Winter Gouda over the cabbage.
- Top with the panko breadcrumbs.
- Bake until the cabbage is golden and bubbly, about 20 minutes.
- Garnish with more fresh thyme if desired.
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