Baked Cabbage with Cheese Gratin Casserole
How to make traditional British Baked Cabbage with Cheese Casserole. Our easy vegetarian Cabbage Cheese Bake features crispy cheesy gratin.
Servings: 6
Calories: 352kcal
Equipment
- Dutch Oven
- cheese grater
- Colander
- Large Skillet
- Casserole dish
- measuring cups
- measuring spoons
- Wooden spoon or spatula
Ingredients
- 1 Small Green Cabbage cut into 1/8 wedges
- 1 Large Yukon Gold Potato peeled, diced
- 1 tbsp Olive Oil
- 2 Garlic Cloves minced
- 1 Medium Spanish Onion chopped
- 1/4 cup Butter
- 1/4 cup All Purpose Flour
- 1/4 tsp Paprika
- Kosher Salt + Black Pepper to taste
- 1/4 cup Whipping Cream
- 1.5 cups Milk
- 1/2 cup Parmesan Cheese grated
- 1.5 cups White Cheddar Cheese grated
- 1/4 cup Breadcrumbs
Instructions
- In a large pot or Dutch oven, cook cabbage and diced potato in boiling salted water for 2-3 minutes or until crisp-tender then drain in a colander.
- In a large skillet, add olive oil, minced garlic and chopped onions. Stir for 3-5 minutes over medium heat until garlic has browned and onions are translucent.
- Add butter and melt. Stir in flour, paprika, salt and pepper until smooth. Add whipping cream then gradually add milk. Bring to a simmer and cook while stirring until thickened, 5-6 minutes.
- Sprinkle in parmesan cheese and 1 cup of shredded white cheddar cheese. Stir for 2-3 minutes until the cheese has melted into the sauce.
- In a greased casserole dish, add half of the cabbage and potato mixture. Pour over half of the cheese sauce. Repeat layers. Sprinkle the top with breadcrumbs and finish with the remaining cheddar cheese.
- Bake uncovered at 350 F for 18-22 minutes, or until cheese is melted and bubbling.
Nutrition
Calories: 352kcal | Carbohydrates: 24.8g | Protein: 13.5g | Fat: 23.1g | Saturated Fat: 13.3g | Cholesterol: 62mg | Sodium: 339mg | Potassium: 439mg | Fiber: 4.4g | Sugar: 8g | Calcium: 369mg | Iron: 2mg