Baked savoy cabbage with Emmental and breadcrumbs
Serves: 6
Prep time: 10 minsTotal time: 
Recipe by Louise Pickford / Recipe photograph by Ian Wallace
Baked savoy cabbage with Emmental and breadcrumbs
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
430Kcal
Fat
36gr
Saturates
23gr
Carbs
12gr
Sugars
6gr
Fibre
4gr
Protein
13gr
Salt
0.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 large savoy cabbage, about 650g
- freshly grated nutmeg, to taste
- 150g Emmental, grated
- 1 x 300ml carton double cream
- 50g freshly made breadcrumbs
- 25g freshly grated Parmesan cheese, or vegetarian alternative
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Remove any tough outer leaves from the cabbage and carefully cut it into 6 wedges, lengthways, making sure to cut through the stalk so they remain attached at the base.
- Bring a large saucepan of lightly salted water to a rolling boil. Add the cabbage wedges and blanch for 4-5 minutes until vibrant green. Using tongs or a slotted spoon, remove the cabbage from the pan, shake off the excess liquid and drain really well on kitchen paper.
- Arrange the wedges in a 2.5-litre capacity baking dish. Season with the nutmeg, salt and pepper. Scatter the Emmental over the cabbage, pressing some down in between the leaves, then pour the cream all over. Scatter with the breadcrumbs and the Parmesan and transfer to the oven. Bake for 20-25 minutes until tender, bubbling and golden.
Chef quote
A fabulous way to bake cabbages in a creamy, cheesy sauce. You can use any cheese you like.
