Cheesy Cabbage Gratin (So Creamy!)

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Cabbage truly is one of my favorite vegetables. It’s a constant staple in my fridge. It’s extremely versatile, outlasts most other vegetables in the crisper, is so affordable, and can transform into some seriously showstopping dishes. I rely on a head of cabbage to help me create filling weeknight meals, sometimes seemingly out of thin air — and time after time it delivers. But that doesn’t mean I don’t like to dress it up into something special every now and then.

This cabbage gratin would be that “something special,” from the second you set it on the table until someone scrapes up the last bite. The cabbage wedges are so buttery-tender without being mushy, which is pivotal because they’re sitting in a pool of rich, flavorful cream and nutty Gruyère or aged cheddar cheese. The tops of the wedges peek out, getting charred and crispy along with a generous sprinkling of buttery Parmesan breadcrumbs. If you want a cabbage dish with wow factor, this is the one you need to make.

• Perfectly tender cabbage. Roasting the cabbage wedges first before assembling the gratin ensures the final dish is creamy with silky, tender cabbage.
• Breadcrumbs make it better. Just when you think it’s as good as it gets, the gratin gets a generous sprinkling of Parmesan breadcrumbs.

It’s a great make-ahead dish that can be totally assembled and then popped in the oven, or cooked all the way through and then reheated. The top bits are best, of course, with the crunchy panko on top of melted sheets of cheese. —Tina, December 2025

• 1

  medium green cabbage (3 to 3 1/2 pounds), cut through the core into 8 wedges

• 1 1/2 ounces

  Parmesan cheese, finely grated (1/2 cup store-bought grated or 3/4 cup freshly grated)

• 1 tablespoon

  fresh thyme leaves (about 10 sprigs), plus more for garnish

1. Place 1 medium green cabbage cut into 8 wedges on a rimmed baking sheet, arranging them cut-side down and spacing them evenly apart. Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 teaspoon of the kosher salt. Roast until the cabbage is mostly tender and the edges are golden-brown, about 40 minutes. Meanwhile, prepare the topping and cook the aromatics.

2. Melt 2 tablespoons of the unsalted butter. Stir the butter, 1/2 cup panko breadcrumbs, and 1 1/2 ounces finely grated Parmesan cheese together in a medium bowl.

3. Melt the remaining 1 tablespoon unsalted butter in a large cast iron skillet or heatproof frying pan over medium heat. Add 1 finely chopped medium shallot and cook, stirring occasionally, until translucent, about 3 minutes. Stir in 5 grated garlic cloves, 1 tablespoon fresh thyme leaves, the remaining 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon freshly ground nutmeg. Cook until fragrant, about 30 seconds. Turn off the heat.

4. When the cabbage wedges are ready, remove them from the oven. Increase the oven temperature to 400ºF. Transfer the cabbage wedges to the skillet, arranging them cut-side down in an even layer (some overlapping is OK). Pour 2 cups heavy cream around the wedges. Sprinkle with 3 ounces shredded Gruyère cheese and the Parmesan breadcrumbs.

5. Bake until the cream thickens and the breadcrumbs are golden-brown, 30 to 40 minutes. Let cool for 15 minutes before serving. Garnish with black pepper and fresh thyme leaves as desired.

Substitutions: You can use gluten-free panko breadcrumbs in place of regular.

Make ahead: You can cook the cabbage and aromatics up to 1 day ahead and assemble in the pan. Cover and refrigerate. Let sit at room temperature for 1 hour before adding the cream, cheese, and breadcrumbs.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. The breadcrumbs will be less crispy.