Baked gratin cabbage is a simple and light vegetarian recipe, perfect for bringing winter vegetables to the table in a tasty way without weighing you down. The version I propose today is without béchamel: the gratin is entrusted to a fragrant mix of breadcrumbs, garlic, parsley, and almonds, which becomes golden and crispy in the oven, enhancing the delicate flavor of the savoy cabbage.
It is an easy and quick preparation, ideal as a side dish but also as a light main course. If you love tasty and practical seasonal recipes, try the baked gratin cabbage, and you will feel how good it is in its extreme simplicity!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Seasonality: Winter
Ingredients
- 1.1 lbs savoy cabbage
- 1.8 oz bread (sliced or rustic)
- 1 clove garlic
- 2 tbsps almonds
- lemon zest (to taste)
- parsley (or other aromatic herbs)
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Dish
- Mixer
- Cutting Board
Preparation
Wash the savoy cabbage well and cut it into fairly thin wedges, without removing the central core.
Place it in a baking dish, adding a drizzle of oil, salt, and pepper (1). Try to overlap it as little as possible.
Put the bread, peeled garlic, a sprig of parsley, and the almonds in the mixer (2).
Activate the blades for a few seconds until you get a fairly fine mixture. If desired, you can scent with some grated lemon zest.
Sprinkle the cabbage with the aromatic mixture and drizzle with a generous amount of extra virgin olive oil (3).
Put the dish in a fan oven at 374°F and cook for 20-25 minutes, or until the cabbage is tender but with a bit of crust on the surface.
Adjust the times based on your oven and your preferences (if you prefer the cabbage softer or more consistent).
The baked gratin cabbage is ready, serve it hot as a tasty side dish.
Tips and Notes
Cut the cabbage into regular-sized pieces so that it cooks evenly.
You can use stale rustic bread or sliced bread, white or whole grain.
You can omit the garlic if you don’t like it.
You can add a couple of anchovy fillets or some grated parmesan to the breading.
FAQ
Can I use white cabbage?
For this preparation, savoy cabbage is more suitable. If you have white cabbage, you can refer to the Gratin White Cabbage recipe.
Can I skip adding the almonds?
Of course, you can omit them or replace them with pine nuts (in this case you can leave them whole).
