Red Cabbage Gratin

  • Serves

    serves 6


The recipe for this lightly spiced and creamy cabbage casserole, baked with a crunchy topping, comes from the author's friend Marietta, a former personal chef. Serve it as a side dish with roast pork, chicken, turkey, or braised lamb.


  • 3 tbsp. unsalted butter, softened
  • 9 cups shredded red cabbage (about 1 1/2 small heads)
  • 2 12 cups heavy cream
  • 2 tsp. sweet paprika
  • 1 tsp. sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 34 cup freshly grated Parmesan
  • 34 cup finely chopped walnuts
  • 34 cup panko bread crumbs


Step 1

Heat oven to 350°. Grease a 3-qt. round or oval baking dish with 1 tbsp. butter; add cabbage and set aside.

Step 2

Combine cream, paprika, sugar, and salt and pepper in a small saucepan and heat over medium-high heat until mixture just begins to simmer. Pour cream mixture over cabbage and stir to combine.

Step 3

In a medium bowl, toss together Parmesan, walnuts, and bread crumbs; sprinkle evenly over cabbage and dot top with remaining butter.

Step 4

Cover dish with aluminum foil and bake until cream is absorbed and cabbage is tender, about 50 minutes. Remove foil, increase heat to 400°, and continue baking until topping is browned and crisp, about 15 minutes more. Let cool for 10 minutes before serving.

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