Best 20 Cabbage Gratin Recipes

CABBAGE AU GRATIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
• Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
• Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
• Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.

AU GRATIN CABBAGE

Steps:

• In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish. , In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

CABBAGE AU GRATIN

Steps:

• In a large covered saucepan, cook cabbage in boiling salted water for 5 minutes; drain. Place in a greased 8-in. square baking dish., In a small saucepan, blend soup and milk; heat well. Add cheese and stir until melted. Pour over cabbage. Saute bread crumbs in butter until golden; sprinkle over cabbage. Bake at 350° for 15-20 minutes or until hot.

RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN

Steps:

• Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
• Lightly grease a heat resistant serving or baking dish.
• Boil the potatoes for about 20 minutes or until soft.
• At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
• Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
• Add the cabbage & chives to the mashed potatoes - gently mix together.
• Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
• Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
• This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
• This serves 4 people as an accompaniment and 2 people as a light luncheon dish.

CHINESE FIVE-SPICE CHICKEN WITH RED CABBAGE AND POTATO GRATIN

Steps:

• Gratin:
• Preheat the oven to 400 degrees F.
• Toss the first 6 ingredients together in a bowl, making sure the potato slices are evenly covered with the mixture. Spray 2 ramekins with cooking spray and gently press a handful of the potatoes into each one. Arrange the ramekins on a sheet pan and fill each cup 3/4 of the way with the cream mixture and cover the top with foil. Slide the pan into the oven and cook until the potatoes are cooked through, about 30 to 45 minutes.* Remove the foil, add 2 tablespoons of the remaining cheese to each ramekin and cook until cheese is bubbling, about 4 to 8 minutes. Remove the gratins from oven and set aside.
• Cabbage: In a medium skillet, over medium heat, add the bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon to a plate, leaving 3 to 4 tablespoons of the fat in the skillet. Add the onions and saute for 5 to 7 minutes over medium-high heat. Stir in the cabbage, sugar, salt and black pepper and continue cooking for an additional 6 to 8 minutes. Add the red wine, toss the ingredients and cook covered with a lid until the liquid has almost completely evaporated, about 8 to 12 minutes. Stir in the balsamic vinegar and cook until it has almost evaporated as well, about 1 to 3 minutes. Turn off the heat and add the reserved bacon.
• Chicken: Combine the first 5 ingredients in a medium bowl. Add the chicken breasts, toss to coat with the marinade and allow them to sit for 10 to15 minutes. In a saute pan over medium heat, add the chicken breasts and cook for 4 to 5 minutes on the show side and 6 minutes the other side, or until cooked through. Remove the chicken to a cutting board and top each breast with 1 tablespoon of butter. Cover with foil, allow them to rest for 5 minutes, then slice lengthwise.
• To serve: Put a portion of the cabbage in the center of each dish. Arrange the chicken, on top of the cabbage. Run a knife along the inside of each ramekin, to loosen, and invert them onto the plates before serving.

CHEESY CABBAGE GRATIN

Steps:

• Place oven racks in upper third and middle of oven; preheat to 350°F. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40-45 minutes.
• Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
• Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30-40 minutes. Let cool 30 minutes.
• Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
• Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

CABBAGE AND LEEK GRATIN

Steps:

• 1. Preheat the oven to 180*C/375*F. Remove any old and tatty looking leaves from the outside of your head of cabbage. Cut it into quarters and remove the core. Shred coarsely.
• 2. Trim the leeks, cut in half and wash them thoroughly. Shred them coarsely as well. Mix them into the cabbage.
• 3. Bring a large pot of lightly salted water to the boil. Add the vegetables. Bring back to the boil, and then reduce the heat to a simmer and cook them for about 5 to 6 minutes, just until barely tender. Drain in a colander. Make sure you get as much water out as you can. You don't want any to dilute the delicious cream sauce.
• 4. Make your cream sauce by melting the 3 TBS of butter in a saucepan. Stir in the flour and cook, stirring over medium heat, for about one minute. Slowly whisk in the milk and cook, whisking constantly, until smooth and nicely thickened. Season to taste with some salt, pepper and grated nutmeg. Add a splash of hot pepper sauce to taste.
• 5. Put the cabbage mixture into a buttered shallow dish. Pour the cream sauce over top and allow it to soak in for a few minutes, while you make the crumbs for on top
• 6. Melt the 2 TBS of butter and then stir in the bread crumbs, mixing all together well. Sprinkle the buttered crumbs evenly over the top of the casserole. Bake in the preheated oven for 25 to 30 minutes, until nicely bubbling and the crumbs are lightly browned on top. Note - I sometimes add a cup of grated gruyere cheese, plus 1 heaping TBS of grated Parmesan cheese to the sauce to give it a rich and cheesy flavour. You may also add some grated cheese on top if you wish.

CABBAGE-POTATO AU GRATIN

Steps:

• Combine all ingredients, bake at 350 degrees for 1 hour. Sprinkle cheese on top, bake until cheese melts.

CABBAGE AND POTATO GRATIN WITH MUSTARD BREAD CRUMBS

Steps:

• Heat oven to 425 degrees. Place bacon in a 12-inch sauté pan over medium heat and cook about 2 minutes. Add onion and sauté, stirring frequently, until bacon is crisp and onion is golden, about 5 minutes. Add potatoes, bay leaf, salt and pepper and sauté, stirring, for 2 minutes. Add cabbage and sauté, stirring frequently until cabbage wilts a bit, about 5 minutes.
• Turn cabbage mixture into a shallow 1 1/2 or 2-quart casserole dish. Pour cream into sauté pan and reduce over high heat, stirring constantly with a wooden spoon until cream is reduced by half, about 2 minutes. Pour cream over cabbage and stir to mix. Cover casserole with foil. Bake 10 minutes.
• Meanwhile, melt butter in a 10-inch skillet over low heat. When it is foamy, add bread crumbs and sauté, stirring constantly with a wooden spoon, until crisp and golden, 5 to 7 minutes. Remove from heat, add garlic, salt, cayenne pepper, mustard and parsley, stirring well to combine. Sprinkle casserole with cheese, then with bread crumbs, and return to oven uncovered. Bake until fragrant and bubbling slightly around edges, about 5 minutes. Serve as a side dish to roast fowl, pork or meaty fish like monk or halibut.

CABBAGE AND RED PEPPER GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
• Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
• Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

GREENS AND RED CABBAGE GRATIN

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch for about two minutes, until tender and bright green. Transfer to the ice water, then drain and squeeze out water. Chop coarsely.
• Preheat the oven to 375 degrees. Oil a 2-quart gratin. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring often, until tender and translucent, about five minutes. Stir in the garlic and cook for another minute, until fragrant. Stir in the cabbage and about 1/2 teaspoon salt. Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color. Stir in the chopped blanched greens. Add salt and pepper to taste.
• Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese. Stir together well and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil. Bake 30 to 40 minutes, until firm and browned on the top. Serve hot or warm.

AU GRATIN CABBAGE

Steps:

• Saute until crisp tender in fry pan coated with cooking spray.
• Transfer to greased 1-quart or 1 litre baking dish.
• Combine milk, egg and cheese in a small bowl. Pour over vegetables.
• Garnish with 1 tablespoons chopped fresh parsley and 1 tablespoons grated parmesan cheese.
• Bake at 350 degrees F, for 30-35 minutes.

CABBAGE GRATIN

Steps:

• Preheat the oven to 325 degrees. Bring a large pot of water to the boil. Core and quarter each head of cabbage and blanch in the boiling water for 3 minutes. Drain well and let cool. Cut the cabbage into 1/4-inch-thick slices and set aside.
• Place the bacon in a large skillet over medium heat and saute until crisp. Add the cabbage, salt and pepper and continue to cook over low heat for 5 minutes. Cover and cook 5 minutes longer. Pour half of the chicken broth in the bottom of a 1 1/2-quart casserole or baking dish. Add the cabbage mixture and drizzle the remaining chicken broth over the top. Bake for 1 1/2 hours.
• Preheat the broiler. Pour the remaining chicken broth off the cabbage. Drizzle the heavy cream over the cabbage and sprinkle with the grated cheese. Place under the broiler until brown and bubbly, about 3 minutes. Divide among 4 plates and serve immediately.

CABBAGE AU GRATIN PIE

Steps:

• 1. Heat oven to 350^. Cook cabbage 3 minutes in salted boiling water. Drain. Stir in butter flavoring, cheese and beaten eggs. Spread mixture into bottom and sides of a 9-inch pie dish sprayed with Pam.
• 2. Brown beef, onion, pepper, and celery.Add tomato juice and pepper and garlic powder to taste. Boil down to 1/2 in quantity. To the cabbage shell spread the cottage cheese, press in evenly; then add the meat mixture to fill. Bake for 15-20 minutes.(Margret McGuire)
• 3. Cabbage Au Gratin Pie(my version) 3 c. shredded cabbage 1 teas. butter 1/3 Parmesan cheese, grated 2 lg. eggs, beaten 12 oz. lean ground beef, or turkey 1/2 c. chopped onion 1/4 c. chopped bell pepper, any color 1 lg. stalk celery, chopped fine 2 c. tomato sauce 1/2 teas. garlic powder 1 teas. seasoned salt 1 Tbl. flour Pinch of black pepper 1 Tbl. sugar 1/2 c. cheddar cheese 1 Tbl. Worcestershire sauce 8 oz. cottage cheese --- Follow same direction above bake as above then sprinkle cheese on the top and bake another 5 minutes till cheese melts.

CABBAGE AND POTATO GRATIN

Steps:

• Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
• Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
• Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
• In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
• Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

FRENCH CABBAGE AND HAM GRATIN

Steps:

• Preheat oven to 200°C/400°F.
• Bring a large saucepan of lightly salted water to a boil.
• Separate cabbage leaves and blanch for 5 minutes in the boiling water.
• Drain and squeeze hard in a clean cloth.
• Rub duck fat on the bottom and sides of a gratin dish.
• Layer the dish with 1/3 of the cabbage, 1/3 of the creme fraiche, 1/3 of the cheese and half the ham, adding pepper and a little salt as you go along (remember ham has salt already).
• Repeat the layers once, then cover with a last layer of cabbage and finish with the rest of the cheese and creme fraiche.
• Scatter with the breadcrumbs and drizzle with the remaining duck fat.
• Place the gratin dish on top of a baking tray to catch overflow and bake for 25 minutes until crust is golden and the gratin is bubbling at the edges.
• To serve, cut the layers with a sharp spoon.

SAVOY CABBAGE GRATIN

Steps:

• 1. Butter a shallow 2-qt. baking dish (about 8 by 11 in.) and preheat oven to 400°. 2. Melt 2 tbsp. butter in a sauté pan* or large frying pan over medium-high heat and add cabbage wedges cut side down. Sprinkle with 3/4 tsp. salt and 1/2 tsp. pepper; cook, turning once, until lightly browned, 5 to 7 minutes. 3. Add 1/4 cup water to pan. Partially cover and cook cabbage until it's just tender, 3 to 5 minutes more. 4. Transfer cabbage and any stray leaves to prepared dish, arranging wedges so they lie flat (they should fit snugly). 5. Return pan to medium heat and melt remaining 2 tbsp. butter. Add garlic, chopped thyme, nutmeg, and flour. Stir until thoroughly combined, add cream, and cook, stirring, just until thickened and bubbling, about 2 minutes. 6. Pour cream mixture over cabbage. Top with cheese and bread crumbs. Bake until browned and bubbling, about 20 minutes. Garnish with thyme sprigs and season to taste with more salt and pepper. *Look for a gouda that's light golden or caramel colored and aged at least 18 months. A sauté pan is a frying pan with sides about 2 in. high.

CREAMY CABBAGE GRATIN WITH TOASTED ALMONDS

Steps:

• Preheat oven to 180C (350F).
• Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp.
• Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage.
• Stir well, and cover with a lid.
• Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy.
• Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine.
• When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium.
• Place 1 teaspoon oil into a small frypan.
• Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown.
• Add the toasted almonds and the cream mixture to the cabbage and stir well.
• Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine.
• Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon.
• In a small bowl, combine breadcrumbs and cheese.
• Sprinkle breadcrumb mixture evenly over the top of the cabbage.
• (If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed).
• Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated.

CABBAGE AND RED PEPPER GRATIN

Steps:

• 1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat. 2. Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish. 3. Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

CABBAGE AU GRATIN

Steps:

• 1. Fill a Large Saucepot 1/2 full of water. Bring to a boil. Add a dash or Two of salt, Add cabbage and Bring to a Boil, cook for 2 minutes : Drain- And return Cabbage back to same pot, - In a sauce pan combine Tomato Paste, 3/4 cup water, Salt, Pepper and Sugar. Bring to a boil, stirring untill smooth, then pour over Cabbage, in the saucepot, mix to combine , Then Pour Cabbage mixture in a greased Casserole dish, Sprinkle on the cheese and then the Buttered Bread Crumbs, Dot the top all over with the 1/4 cup butter. Bake at 350 for 15 minutes Or till hot and Bubbly .