Cabbage Gratin

5 from 1 vote

Cabbage Gratin is my go-to when I want to serve something that feels both rustic and refined. In this dish, wedges of cabbage are pan-seared until they are lightly charred, then braised in a silky blend of cream, chicken stock, and a splash of rice wine vinegar. Fresh thyme and rosemary infuse the liquid while the cabbage softens, and a crunchy panko‑Parmigiano topping turns golden in the oven. A final drizzle of aged balsamic adds brightness and depth. It is a dish that transforms everyday ingredients into a dinner party‑worthy gratin.

Prep Time15

Cook Time50

Course: dinner, Side Dish

Cuisine: Italian

Keyword: cabbage

Servings: people

Ingredients

Cabbage Ingredients:

3 tbsp olive oil
1 large cabbage sliced into wedges
5 tbsp unsalted butter melted
4 tsp thyme minced
2 tsp rosemary minced
1 tsp kosher salt
Pepper to taste
2 tbsp rice wine vinegar
1 cup heavy cream
½ cup low-sodium chicken stock
2 cups rotisserie chicken shredded (optional)

Breadcrumb Ingredients

1¼ cup panko breadcrumbs
¾ cup grated Parmigiano Reggiano
3 tbsp fresh parsley chopped
¾ tsp kosher salt
1 tsp garlic powder
5 tbsp extra virgin olive oil

Garnishes:

Aged Balsamic Vinegar optional

Instructions

Preheat the oven to 400°F
Prepare the cabbage. Cut the cabbage into wedges.
Pan-sear the cabbage. Add ½ the olive oil to a 10-inch cast-iron skillet. Heat the oil over medium-high. Once the oil begins to shimmer, place as many wedges as you can into the skillet without overlapping. Once the wedges begin to char slightly, about 3 minutes, flip them and cook for 3 minutes more.
Remove the wedges from the pan, add the remaining olive oil, and repeat the process with the remaining cabbage wedges.
Remove from the heat, add all of the pan-seared cabbage to the pan, and let them cool to room temperature.
Season and braise the cabbage. Once cooled, pour the melted butter over the cabbage and then season with thyme, rosemary, salt, and pepper.
In a measuring cup, mix the rice vinegar, cream, and chicken stock.
Pour the liquid around and over the fennel, then cover tightly with aluminum foil.
Bake in the oven for 25 minutes, then remove the aluminum foil. If you are adding chicken, nestle the chicken between the cabbage, and cook for 10 minutes more.
While the veggies cook, add all the breadcrumb ingredients to a medium-sized bowl and mix well.
Top the cabbage with breadcrumbs and cook for 15 minutes or until the crumbs are golden brown.
Add the finishing touches. Just before serving, drizzle a few tablespoons of aged balsamic vinegar.

Nutrition