Savoy cabbage gratin with herby cheddar crumbs
Serves: 4 as a main with salad, or 6-8 as a side
Prep time: 35 minsTotal time: 
Recipe photograph by Maja Smend
Savoy cabbage gratin with herby cheddar crumbs
Chunky wedges of savoy cabbage are roasted until slightly charred and then baked in a rich cheesy sauce. Great with a roast, the gratin also makes a delicious meal on its own with a crisp, green salad – try adding nuts, bacon bits or anchovies for even more flavour
Serves: 4 as a main with salad, or 6-8 as a side
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
687Kcal
Fat
46gr
Saturates
24gr
Carbs
36gr
Sugars
21gr
Fibre
9gr
Protein
29gr
Salt
1.7gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 2 savoy cabbages (about 500g each)
- 3 tbsp olive oil
- 50g butter
- 50g plain flour
- 2 garlic cloves, crushed
- large pinch ground nutmeg
- 850ml semi-skimmed milk
- 2 tbsp English mustard
- 250g extra-mature cheddar*, grated
- 2 rosemary sprigs, leaves finely chopped
- 25g panko or dried breadcrumbs
Step by step
Get ahead
Prepare to the end of step 3 and freeze. Cook from frozen at 180°C, fan 160°C, gas 4 for 45 minutes, covered with foil, then uncovered for a further 15 minutes, or until piping hot throughout.
- Preheat the oven to 200°C, fan 180°C, gas 6. Remove the outer layer of cabbage leaves, shave off the root end and cut each cabbage into eighths through the root. Lay the wedges out on a large baking tray and drizzle with the olive oil. Roast for 25 minutes, turning them over if the tops start to really burn – they should be crisp and browned around the edges.
- Meanwhile, heat the butter and flour in a medium saucepan over a medium heat. Once the butter has melted, turn the heat to medium-high, add the garlic and nutmeg and cook, stirring, for 3-4 minutes, until the mixture has dried out a little and looks sandy. Turn the heat down to medium and slowly pour in the milk, stirring all the time. Bring to a simmer, stirring constantly, then bubble for 2-3 minutes until the sauce coats the back of a spoon and looks glossy. Stir in the mustard and two-thirds of the cheese and season well.
- Transfer the roasted cabbage wedges to a large baking dish (about 20cm x 30cm), packing them in tightly. Tuck in any leaves that come away from the wedges. Pour the white sauce evenly over the cabbage, then mix the remaining cheese with the rosemary and breadcrumbs and scatter over the top.
-
Return to the oven for 25-30 minutes, until the top is golden and crisp, and the sauce is bubbling. Allow to stand for 5-10 minutes before serving with a green salad or as a side to a Sunday roast.
*Use vegetarian cheese if required.
