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Vegetarian, South and mountains

Green cabbage and cantal gratin

Green cabbage and cantal gratin is a dish from the Auvergne region, serving 4, ready in 65 minutes, rated easy, for about €2.20 per person. It layers blanched green cabbage and potatoes under a nutmeg bechamel, topped with melted cantal cheese. The key to success is draining the cabbage really well so the gratin doesn't turn watery in the oven.

It's chilly out, so I'm pulling out the cabbage and cantal for an Auvergne gratin that warms up the whole house.

Green cabbage and cantal gratin
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Blanching takes the bitterness out of green cabbage, and that changes everything. Mixed with tender potatoes and a nutmeg bechamel, it turns soft and comforting, nothing like the cabbage forgotten at the back of the fridge. Young cantal cheese brings that stretchy, melty pull with every spoonful, without drying out in the oven.

This is a weeknight dish that fills you up without needing constant attention, perfect for cold evenings. Mon Chou suggests it for lazy Sunday family meals, where the oven does the work while you handle something else. It also holds up well for guests, served as a one dish meal with a side salad.

The ingredients

4 people

Fruits and vegetables

  • Green cabbage 1
  • Potatoes 600 g

Dairy

  • Young cantal cheese 150 g
  • Butter 50 g
  • Milk 50 cl

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Shred the cabbage, peel and slice the potatoes into rounds, then boil both in salted water. 12 min

    Add the potato rounds a bit before the cabbage, they cook more slowly.

  2. Drain thoroughly, pressing the cabbage against the colander.

    Poorly drained vegetables will drown the gratin, press it in a clean kitchen towel.

  3. Make the bechamel by melting the butter, adding the flour, then the milk little by little, with the nutmeg. 10 min

    Whisk constantly as you pour in the milk, that's the secret to a lump free bechamel.

  4. Mix the cabbage, potatoes, and bechamel in a buttered dish, then cover with cantal cut into thin slices.

    Young cantal melts better, an aged version would be too dry.

  5. Bake at 200°C until the top is golden and bubbling. 25 min

    Let it rest five minutes before serving, the gratin holds together better.

Our tips to get it right

  • Pick a firm, tightly packed green cabbage, it holds up better during cooking than one with loose leaves.
  • Slice the potatoes into even rounds about half a centimeter thick so they all cook at the same rate.
  • If your bechamel thickens too fast, stir in a bit of warm milk off the heat rather than cold, it stays smooth.

The variations

  • Swap the cantal for fresh tomme or mild fourme for a gentler flavor.
  • For a quicker prep, skip the bechamel and simply bind the cabbage and potatoes with thick heavy cream.
  • Stir in cooked bacon bits before baking if you want a heartier, less vegetarian version.

What to serve it with

  • A green salad with vinaigrette
  • A slice of cured ham
  • A light red wine from Auvergne

Storage

The gratin keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual portions. Reheat it in the oven rather than the microwave so the top gets golden again.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it covered in the fridge until baking time. Add a few extra minutes in the oven if it goes in cold.

Do you really need to blanch the cabbage first?

Blanching softens the cabbage's flavor and keeps it from releasing too much water into the gratin. You can skip it if you like a stronger cabbage taste, but drain it even more thoroughly.

Can you use a different cheese instead of cantal?

Yes, a mountain tomme or comte works well in place of cantal. Always pick a younger version, it melts better than an aged, drier cheese.

Is this gratin good for kids?

Green cabbage can surprise kids who aren't used to it, especially if it's undercooked. Blending part of the vegetables into the bechamel makes the texture smoother and easier for them to accept.

How long does it take to make a green cabbage and cantal gratin?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a green cabbage and cantal gratin?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a green cabbage and cantal gratin cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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