Creamy Cabbage Gratin with Toasted Almonds

Elevate your side dish game with this indulgent **Creamy Cabbage Gratin with Toasted Almonds**, a comforting blend of tender green cabbage enveloped in a velvety cream sauce infused with garlic, nutmeg, and melted Gruyère and Parmesan cheeses. Topped with a crispy golden layer of breadcrumbs and a scattering of toasted almonds for added crunch and nuttiness, this oven-baked gratin is a showstopping addition to any meal. Perfect as a hearty side or a standalone vegetarian main, it pairs beautifully with a crisp green salad or warm crusty bread. With its easy-to-follow preparation and gourmet flavor, this cabbage gratin is destined to become a crowd favorite. Ideal for dinner parties or weeknight meals, it’s a cozy classic reimagined to impress.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 head (about 2 pounds) Green cabbage
• 3 tablespoons Butter
• 2 cloves (minced) Garlic
• 1.5 cups Heavy cream
• 1 cup (grated) Gruyère cheese
• 0.5 cup (grated) Parmesan cheese
• 0.5 cup Breadcrumbs
• 0.25 cup (sliced) Almonds
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoon Nutmeg

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly butter a 9x13-inch baking dish.

Step 2

Remove any damaged outer leaves of the cabbage, then cut it into quarters and remove the core. Thinly slice the cabbage into shreds about 1/4 inch wide.

Step 3

Bring a large pot of salted water to a boil and blanch the cabbage for 2-3 minutes. Drain well and pat dry with a clean kitchen towel to remove excess moisture.

Step 4

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Step 5

Stir in the heavy cream, 3/4 cup of the Gruyère, 1/4 cup of Parmesan, salt, black pepper, and nutmeg. Cook for 2-3 minutes, stirring frequently, until the cheese has completely melted and the sauce is smooth.

Step 6

Reduce the heat to low, then add the blanched cabbage to the skillet. Toss to coat the cabbage evenly in the creamy cheese sauce.

Step 7

Transfer the cabbage mixture to the prepared baking dish and spread it out into an even layer.

Step 8

In a small bowl, combine the breadcrumbs, the remaining 1/4 cup of Parmesan, the remaining 1/4 cup of Gruyère, and the olive oil. Mix until the breadcrumbs are evenly coated.

Step 9

Sprinkle the breadcrumb mixture evenly over the cabbage in the baking dish.

Step 10

Place the sliced almonds in a dry skillet over medium heat. Toast them, stirring frequently, for 3-5 minutes until golden brown. Remove from heat and set aside.

Step 11

Bake the gratin in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 12

Sprinkle the toasted almonds over the gratin just before serving for a crunchy and aromatic finish.

Step 13

Serve warm as a side dish or as a main course with a fresh salad or crusty bread.

Nutrition Facts

Serving size	(1606.8g)

Amount per serving	% Daily Value*
Calories	3040.2

Total Fat 247.1g	0%
Saturated Fat 129.4g	0%
Polyunsaturated Fat 4.7g
Cholesterol 648.4mg	0%
Sodium 4973.8mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 29.8g	0%
Total Sugars 34.8g
Protein 82.7g	0%

Vitamin D 38.4IU	0%
Calcium 2288.8mg	0%
Iron 9.0mg	0%
Potassium 1699.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.7%

Protein: 11.1%

Carbs: 14.2%