White Cabbage Gratin
White cabbage gives volume and fiber without a heavy carb load, while cream and cheese make the dish more satisfying and softer in texture. Thyme, garlic, and nutmeg add warm aroma, so the flavor feels deeper than ordinary stewed cabbage. This gratin works well both as a keto side and as a simple hot main for a light meal.
Cut cabbage (500 g) into wedges about 2 cm thick, keeping part of the core so the pieces hold together. Arrange the cabbage in a baking dish or on a tray, drizzle with olive oil (20 g), season with salt (3 g) and black pepper (1 g), sprinkle with thyme (3 g), and bake at 180°C for 30-35 minutes until the edges brown lightly and the thick part becomes noticeably softer.
While the cabbage is roasting, melt butter (20 g) in a small saucepan over low heat. Add garlic (10 g) and warm it for 20-30 seconds, then pour in 20% cream (220 g), add hard cheese (80 g), nutmeg (1 g), the remaining salt (3 g), and black pepper (1 g). Stir for 3-4 minutes until the cheese melts and the sauce becomes smooth.
Transfer the roasted cabbage to a small baking dish in a snug layer, pour over the cheese cream sauce, and sprinkle with Parmesan (30 g). Return the dish to the oven at 180°C for another 20-25 minutes.
The finished gratin should bubble actively at the edges and turn golden on top. Let it stand for 5-7 minutes before serving so the sauce sets slightly and the cabbage is easier to portion.
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