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Tasty Cheddar Cabbage Gratin

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“I modified a recipe in The Joy of Cooking to make this, which suited our tastes better (and used things I actually had in the house!). I think this would even be a hit with people who don't usually like cabbage. For the "milk or light cream" I used 1/2 cup skim milk and 1/2 cup fat-free half-and-half. I actually used a bag of cole slaw mix (shredded cabbage and carrots) for the cabbage, so this was REALLY quick to make!”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Butter a baking dish (2 qt casserole dish or 8x8" should both work).
  3. Dust the dish with about 1/4 cup dried breadcrumbs - discard any extra that don't stick.
  4. Bring a large pot of salted water to a rolling boil.
  5. Add cabbage to boiling water, cook for 5 minutes.
  6. Drain cabbage and gently press out as much water as possible.
  7. Whisk together in a large bowl: eggs, milk, flour, salt, mustard, and pepper.
  8. Mix in the 1/2 cup of cheese.
  9. Stir in the cabbage.
  10. Pour into the prepared baking dish.
  11. Top with the 1/4 cup of cheese and 1 tablespoon dried breadcrumbs.
  12. Bake for 40-50 minutes, until set and golden brown on top.

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