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Cabbage and Cheddar Gratin

Serves 4
Time 1 hr 10 min
This savory gratin is perfect paired with corned beef or as a hearty vegetarian main. To serve a crowd, simply double the recipe and bake it in a 9x13-inch casserole dish instead. Substitute any veggies you have on hand, but be sure to keep the sharp cheddar and mustard!
Special Diets:
Ingredients
  • 1 1/4 cup shredded sharp cheddar, divided
  • 3 cups (about 1/2 head) chopped green cabbage
  • 3/4 cup low-sodium vegetable broth
  • 1/2 cup yellow cornmeal
  • 3 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, dill or thyme
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
Method

Preheat the oven to 350°F. Toss 1 cup cheese, cabbage, broth, cornmeal, herbs, mustard, salt, and pepper together in a large bowl and transfer to an 8x8-inch baking dish. 

Cover with foil and bake 45 minutes. 

Uncover, top with remaining 1/4 cup cheese and bake until golden brown, 10 to 15 minutes more.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/4 cup shredded sharp cheddar, divided
  • 3 cups (about 1/2 head) chopped green cabbage
  • 3/4 cup low-sodium vegetable broth
  • 1/2 cup yellow cornmeal
  • 3 tablespoons mixed chopped fresh herbs, such as flat-leaf parsley, dill or thyme
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper