Ingredients:

  • 1 large head Green or Savoy Cabbage (about 2.5 lbs / 1.1 kg), halved and cored
  • 2 Tbsp Unsalted Butter (for sautéing)
  • 2 large Shallots, finely minced
  • 1/2 cup Dry White Wine (Optional)
  • 1 cup Low Sodium Vegetable or Chicken Stock
  • 4 Tbsp Unsalted Butter (for roux)
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk, warmed
  • 1/4 tsp Freshly grated Nutmeg
  • 1 tsp Dijon Mustard
  • 1 1/2 cups Gruyère Cheese, grated
  • 1/2 cup White Cheddar or Emmental, grated
  • Salt and Freshly Ground Black Pepper to taste
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Fresh Parsley, chopped

Instructions:

  1. Prepare the Cabbage: Slice the cabbage thinly (about 1/4 inch thick) across the core.
  2. Sauté Aromatics: Melt 2 Tbsp of butter in a large Dutch oven or deep pot. Sauté the minced shallots until translucent, about 3 minutes.
  3. Wilt the Cabbage: Add the sliced cabbage to the pot. Sauté vigorously for 5-7 minutes until it begins to wilt significantly.
  4. Deglaze & Simmer: If using wine, pour it in and let it reduce slightly. Add the stock, season lightly, cover, and simmer gently for 10-15 minutes until the cabbage is tender but still holds its shape. Drain off any excess liquid and set the cabbage aside.
  5. Make the Roux: In a medium saucepan, melt the 4 Tbsp of butter over medium heat. Whisk in the flour continuously for 2 minutes to cook out the raw flour taste.
  6. Create the Béchamel: Gradually whisk in the warm milk, ensuring no lumps form. Bring to a gentle simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  7. Finish the Mornay: Remove the sauce from the heat. Stir in the nutmeg, Dijon mustard, and half of the grated Gruyère and Cheddar until smooth. Taste and adjust seasoning.
  8. Assemble the Gratin: Preheat oven to 375°F (190°C). Gently fold about 1 cup of the Mornay sauce through the cooked cabbage mixture to lightly coat it.
  9. Layer and Top: Spread half of the coated cabbage into a lightly greased 9x13 inch baking dish. Pour half of the remaining Mornay sauce over this layer. Top with the remaining cabbage and the rest of the sauce, ensuring everything is coated.
  10. Create the Crumb Crust: In a small bowl, combine the Panko breadcrumbs, the remaining grated cheese, and the chopped parsley. Sprinkle this mixture evenly over the top of the gratin.
  11. Bake: Bake for 30-35 minutes, or until the sauce is bubbling fiercely and the topping is deeply golden brown and crisp.
  12. Rest and Serve: Let the gratin rest for 10 minutes before slicing and serving.