I Had No Idea Cabbage Could Taste THIS Good! Now I Make It Every Week

Ingredients

• 1 medium Green Cabbage (cut into 6‑8 wedges)
• 2 tablespoons Unsalted Butter (divided, melted)
• 1 medium Onion (finely sliced)
• 1 tablespoon Balsamic Vinegar
• 0.5 cup Beef Broth (120 ml)
• 1 cup Heavy Cream (240 ml, cold)
• 1 teaspoon Thyme (fresh sprigs minced or dried thyme)
• 7 ounces Gruyère Cheese (grated (about 200 g))
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Black Pepper (freshly ground, or to taste)

Instructions

1. Prepare the cabbage

   Remove any outer leaves, rinse the cabbage, and cut it into 6‑8 equal wedges.

   Time: PT5M

2. Sear the cabbage wedges

   Heat 1 tablespoon of butter in a large skillet over medium‑high heat. Add the cabbage wedges in a single layer and sear 5‑6 minutes, turning once, until both sides are golden brown. Season with a pinch of salt and pepper.

   Time: PT6M

   Temperature: medium‑high

3. Set the cabbage aside

   Transfer the seared wedges to a plate and set aside while you prepare the sauce.

   Time: PT2M

4. Slice the onion

   Finely slice the onion into half‑moon pieces.

   Time: PT3M

5. Sauté the onion

   In the same skillet, melt the remaining 1 tablespoon of butter over medium‑low heat. Add the sliced onion, season with salt and pepper, and cook 10 minutes, stirring occasionally, until soft and translucent.

   Time: PT10M

   Temperature: medium‑low

6. Add balsamic vinegar

   Stir in 1 tablespoon of balsamic vinegar and continue cooking 7 minutes until the onion turns a deep golden color and the vinegar has reduced.

   Time: PT7M

   Temperature: medium‑low

7. Create the creamy sauce

   Return the seared cabbage wedges to the skillet. Pour in ½ cup beef broth and 1 cup heavy cream. Add the thyme, a pinch of black pepper, and stir to combine. Bring to a gentle simmer and cook 5 minutes so the flavors meld and the sauce thickens slightly.

   Time: PT5M

   Temperature: medium

8. Transfer to baking dish and add cheese

   Preheat the oven to 205°C (400°F). Transfer the entire skillet contents to an oven‑safe baking dish (or keep in the skillet if oven‑proof). Sprinkle the grated Gruyère evenly over the top.

   Time: PT5M

9. Bake the gratin

   Place the dish in the preheated oven and bake for 30 minutes, or until the cheese is bubbling and golden brown.

   Time: PT30M

   Temperature: 205°C (400°F)

10. Rest and serve

    Remove from the oven and let the gratin rest 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

15 g

Fat

40 g

Fiber

5 g