Cabbage Au Gratin Recipe -
Cabbage Au Gratin Recipe
  • READY IN hrs

Cabbage Au Gratin

Recipe by  

"This recipe has boiled cabbage, smothered in a creamy white sauce, layers of cheese, then topped with more white sauce and bread crumbs. Yummy anytime."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  2. Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
  3. Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
  4. Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
  5. Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

Makes A LOT if you have a family of 4, halve the recipe.

Most Helpful Critical Review
Dec 10, 2005

My husband gave me the ultimate compliment saying, "You can make this again!" Here is what I did - steam the cabbage (healthier and tastier than boiling). Make a bechamel sauce with butter, flour (I used Wondra) and 1 cup of milk. Add salt and pepper to taste. Layer the tender cabbage, bechamel and grated Swiss cheese. Bake until golden on top and bubbly around the sides. Next time we're going to add a little mustard to the bechamel for extra tang. But it's delicious as is. I would have rated this higher, but I did make some changes.

Jul 24, 2003

This recipe got a resounding "yuck" from my family- I even double checked to make sure I had done it right.

Oct 01, 2009

this was really good. after reading all the reviews i didnt precook the cabbage and i used much less than called for. i sauteed some onion and garlic w/ the margarine before making the bechamel sauce. then i added some shredded carrots to my finely sliced cabbage. salt and pepper made this wonderful. it really reminded me of mac and cheese. i melted some margarine w/ the bread crumbs and added those 10 mins before the end of baking time.i will make this time i will melt the cheese into the bechamel sauce so i dont have to cut it. served this w/ tuna coney dogs from this site.

Mar 02, 2009

Just followed the directions. I took it to a get together and everyone liked it.

Sep 01, 2006

Not bitter at all -- sweet and cheesy. Make sure to let the white sauce thicken before spreading it. We liked it a lot.

Jul 24, 2003

I liked it, but mainly because I used some delicious cabbage. The cheese was kinda runny and the overall appearance and texture was not appealing. It did not keep well in the fridge.

Dec 29, 2011

good but instead of layering the cabbage & bechamel and american cheese slices I added shredded sharp cheddar to the bechamel and then added the steamed cabbage (don't boil the cabbage - it is easily overcooked and too limp) then into casserole and topped with bread crumbs - add breadcrumbs about half hour into the baking for toasted but not burnt crumbs or cover for the first half hour and then remove.


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  • Calories
  • 572 kcal
  • 29%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 8.7 g
  • 35%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 1323 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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