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Cheesy Cabbage Gratin

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This indulgent cheesy cabbage gratin transforms the humble Savoy cabbage into a sophisticated vegetarian centrepiece. By roasting the cabbage wedges first, you develop a deep, nutty sweetness that pairs perfectly with the rich, garlic-infused cream sauce. The combination of earthy thyme and a golden Gruyère crust ensures every bite is packed with savoury flavour and satisfying textures.

Ideal as a comforting side dish for a traditional Sunday roast or served alongside crusty sourdough bread for a light supper, this versatile bake is a wonderful way to celebrate seasonal greens. You can even prepare the dish a day in advance, making it a stress-free option for entertaining. Simply finish with the cheese and grill until bubbling just before serving to impress your guests.

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Ingredients for Cheesy Cabbage Gratin

  • 1 medium head of savoy cabbage (about 1.6kg total), cut through core into 8 wedges

  • 2 tablespoons extra-virgin olive oil

  • 1 1/2 teaspoons kosher salt, plus more

  • 1 teaspoon freshly ground black pepper, plus more

  • 2 medium shallots, quartered through root end

  • 4 garlic cloves

  • 2 cups double cream

  • 1 tablespoon thyme leaves, plus more for serving

  • 1 tablespoon unsalted butter

  • 90g Gruyère, grated (about 230g )

  • 15g Parmesan, finely grated (about 120ml )

How to make Cheesy Cabbage Gratin

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Place oven racks in upper third and middle of oven; preheat to 177°C. 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 tablespoon thyme, 1 1/2 teaspoons salt, and 1 teaspoon 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 grill. Sprinkle Gruyère and Parmesan evenly over cabbage. Grill 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 grilling.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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