Savoy Cabbage Gratin Savoy Cabbage Gratin

Author: Canadian Living

This makes a savoury autumn side dish alongside Bavarian-style sausages or roast turkey. It's also hearty enough to be a vegetarian main course accompanied by crusty bread and a salad.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2007




Quarter cabbage lengthwise; cut out and discard core. Thinly slice cabbage crosswise; set aside.

In large pot or Dutch oven, melt butter over medium heat; cover and cook leek and garlic, stirring occasionally, until softened but not browned, about 10 minutes.

Add cabbage, stock, salt, pepper and nutmeg; cook, covered and stirring occasionally, until wilted, about 15 minutes.

Stir in flour; cook, stirring constantly, for 2 minutes. Stir in cream and bring to boil; reduce heat and simmer until thickened, about 5 minutes. Spread in greased 12-inch (2 L) oval baking dish.

Topping: Combine bread crumbs, cheese, butter and thyme; sprinkle over cabbage mixture. (Make-ahead: Let cool. Cover and refrigerate for up to 24 hours. Bring to room temperature to bake.)

Bake in 400°F (200°C) oven until bubbling and topping is golden, about 20 minutes.

Nutritional facts Per each of 8 servings: about

  • Sodium 336 mg
  • Protein 6 g
  • Calories 183.0
  • Total fat 13 g
  • Cholesterol 37 mg
  • Saturated fat 8 g
  • Total carbohydrate 13 g


  • Iron 6.0
  • Folate 28.0
  • Calcium 15.0
  • Vitamin A 20.0
  • Vitamin C 32.0
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Savoy Cabbage Gratin