This cabbage gratin is a recipe I’ve made quite a few times the past couple years.  Around October & November I find myself with a surplus of cabbage.  My summer share CSA ends around this time, and sometimes I join the winter share which begins now too, and I’ll often get a head of cabbage in both.  Other than coleslaw, I wasn’t really quite sure what else to make with the cabbage.  My mother suggested boiled cabbage which is a nasty, disgusting way to eat a perfectly good vegetable.  Ugh… I still have distinct memories of the horrible smell & taste of boiled cabbage!

I remember once asking on Twitter for cabbage recipes, to which my friend Beth led me to this recipe on her blog.  I really wasn’t sure if we’d like it, but I was up to my ears in cabbage at the time so I gave it a shot.  We were pleasantly surprised when we really enjoyed it!  It seems Nathan too had bad memories of cabbage cooked wrong in his house as well.

This is a pretty simple meal to throw together.  The end result is warm & satisfying.  It can stand alone, or is a great side dish, or even brunch item.  Most recently I had both green & purple cabbage to use, so I used both, but feel free to use only green cabbage.  I must say, as tasty as this is, it doesn’t always photograph well!  Luckily, this is a dish that we enjoy, so it seemed I would always have another opportunity finally capture the right shot.


Cabbage Gratin

*I am lame, and always leave out the fresh parsley. I don't have it on hand, as I can't keep herbs alive. And I rarely remember to pick it up at the store.*


6 cups cabbage, shredded
1 cup carrot, shredded
2 green onions, chopped
2 Tbsp butter
1 cup milk
2 eggs
2 cups swiss cheese, shredded
1 tsp seasoning salt (or more to taste)
1/2 tsp pepper
1/4 cup parmesan cheese
2 tablespoons fresh parsley, chopped


Set oven to 350 degrees. In a large fry pan, saute cabbage, carrot and onions in butter until crisp-tender. Spray a medium casserole dish with cooking spray and transfer vegetable mixture into this dish.

In a bowl, combine milk with eggs, swiss cheese, seasoned salt and pepper. Pour mixture over the vegetables. Sprinkle with Parmesan cheese and parsley. Bake uncovered for 30 to 35 minutes.