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Weeknight Cabbage Gratin

  • Author: Tessa
  • Total Time: 1 hour 10 mins
  • Yield: 4 to 6 entree servings 1x


Packed with pantry staples, one hearty, inexpensive veggie, and in need only of a side salad, cabbage gratin is ideal to make any weeknight or busy weekend special.


  • 2 t Kosher salt
  • 1 T butter
  • 1/4 C finely grated parmesan cheese
  • 1/2 head green cabbage (1 1/2 lb.), cored, cut into 2″ squares
  • 1/3 C all-purpose flour
  • 1 C whole milk
  • 1/4 C heavy cream
  • 2 T tomato paste
  • 3 large eggs
  • 3 oz. gruyere cheese, coarsely grated
  • 3 T finely chopped parsley
  • 1 1/2 t sea salt
  • 1/2 t freshly ground black pepper (or more, to your anticipated taste)


  1. Heat a large pot of water over high heat, adding a teaspoon or two of kosher salt just after it comes to a boil. Add cut cabbage and cook 5 minutes (it won’t come back to a boil immediately). Drain and rinse under cold water. Lay cabbage on a paper towel laid over a dish towel, and press it with another layer of paper towel on top to get it as dry as possible.
  2. Preheat oven to 375 degrees (F).
  3. Whisk flour, milk, cream, tomato paste, eggs, 1/3 of the cheese, parsley, and seasonings until well blended. Add pressed cabbage and stir to coat every piece of cabbage in the milk and flour mixture.
  4. Grease a 9″ glass pie plate (or similar sized, shallow baking dish) with the butter, add the parmesan, and tilt to coat the bottom and sides with the cheese, as if you were flouring a cake pan. Pour cabbage mixture into prepared dish, stopping to spread it evenly if needed. Top with remaining cheese.
  5. Bake on a rimmed cookie sheet (for easier handling and drips) on the middle oven rack about 50 minutes. If cheese browns before gratin is bubbly and heated through, cover loosely with foil.
  6. Cool 5 minutes or keep warm in a 200 degree oven, then slice with a sharp serrated knife and serve.


I haven’t yet experimented with gluten-free flours in this recipe, but I feel that it might work, given that you’re not using the flour to make a roux. Arrowroot and potato starch are general good, finely textured flours to try, although it may not be a 1 to 1 exchange. I generally create my own GF flour blends, but this may be a good candidate to use a cup-for-cup store-bought blend.

With great results, I’m on the third day of reheating this as leftovers. The microwave is just fine–the oven would be even better. Bring to room temperature for 30 to 60 minutes before reheating, if you think of it.

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Dinner
  • Cuisine: Vegetarian