Pin It
March 4, 2021

Cabbage Au Gratin – From poverty to Prada!

Posted on January 20, 2014 by in cheese, vegetarian

Print Friendly, PDF & Email


Cabbage – the Cinderella of the vegetable basket, the black sheep in the herd and the ugly duckling in the nest, or at least that is most people’s perception of this vegetable!

Cabbage however is found in some of the worlds most classic and loved recipes. Think… coleslaw, sauerkraut, kimchee, bubble and squeak to mention but a few. Yip, I told you, this is a force to be reckoned with, it does not have to stay in the bottom of the vegetable basket or fridge, it can be the showstopper vegetable it ought to be!


My father in law often tells us the story of how they , as kids, used to go down to the market to collect the outer leaves the other people cut off the cabbages to take home for their mother to cook. They were that poor. So he vowed never in his life to eat it again. My husband again remembers the school hostel soup they used to get, it had cabbage in and the smell while it was cooking was enough to put him off cabbage forever. His salvation came in the form of an English lass he dated before we got married. She apparently made cabbage for him by “lightly steaming and buttering it”, saving him from a lifetime of cabbage deprivation! If you ask me steaming and buttering up had nothing to do with cabbage, but this is his story and he is allowed to stick with it……heheheh! I have to say that Cabbage, “lightly steamed and slightly buttered” often features on our plate so I guess I owe the English lass something……


I love cabbage, but so many people don’t! Often people don’t like the smell of it, but like with any of the other vegetables in this family, like brussel sprouts, cauliflower, broccoli or kale, the trick is to not over-cook it! Keep the crunch and you will not have to put up with the smell!

With this cabbage au gratin, I want to put the humble old cabbage back in its place, elevate it from zero to hero and yes, take it from poverty to Prada!cabbage

Cabbage Au Gratin

serves 6


1/2 a cabbage

250 ml cream

30 ml flour ( replace with almond flour if you do a HFLC diet)

250 ml strong white cheddar – roughly grated

freshly grated nutmeg

salt and pepper to taste



Preheat oven to 180 C. Finely slice the cabbage in thin strips. You can also grate the cabbage, but I find the end result to be to sloppy. Place the cabbage into a big mixing bowl and add all the other ingredients and mix with your hands. Pour the mixture into a big oven dish and bake to golden perfection. This takes about 20-25 minutes.  Serve with grilled fish, chicken or a delicious pork chop!


Twitter follow me button Paella made to perfection!

 Facebook follow me button Paella made to perfection!



Facebook Comments

Tags: , , , ,

3 Responses to “Cabbage Au Gratin – From poverty to Prada!”

  1. Tami 20 January 2014 at 10:50 am #

    I firmly that any vegetable is edible when its covered in cheese (which sort of negates the health benefits but hey!) ;). Maybe the smell isn’t so bad in this recipe because it is baked from raw? Steamed cabbage stinks! I must definitely give this a try 🙂 xx

  2. Sn3rt 20 February 2014 at 8:18 pm #

    Use cauliflower WOW it was divine.


  1. Nina’s Cabbage Au Gratin – From poverty to Prada! | carin7w - June 4, 2014

    […] […]

Leave a Reply

Please fill the required box or you can’t comment at all. Please use kind words. Your e-mail address will not be published.

Gravatar is supported.

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>