Oven-Baked Savoy Cabbage Gratin

Oven-baked Savoy cabbage gratin is a simple, nutritious, and comforting dish, perfect for colder days. Here’s how to prepare this delicious side dish.

Ingredients

• 1 medium-sized Savoy cabbage
• 200 ml of béchamel sauce
• 80 g of grated cheese (Parmesan or Pecorino)
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil
• Breadcrumbs (optional)

Preparation

1. Preheat the oven to 180 degrees C.
2. Clean the Savoy cabbage by removing the outer tougher leaves and the core, then cut it into not-too-thin strips.
3. In a large pot, bring salted water to a boil and blanch the Savoy cabbage leaves for about 5-7 minutes to soften them.
4. Drain the cabbage and quickly pass it under cold water to stop the cooking and preserve its color.
5. In a lightly oiled oven dish, arrange a layer of Savoy cabbage.
6. Season with salt, pepper, and a pinch of nutmeg and cover with a part of the béchamel sauce.
7. Sprinkle with some grated cheese and then create another layer of Savoy cabbage, seasoning again and adding more béchamel and cheese.
8. Continue layering until all the ingredients are used up, finishing with a final layer topped with cheese and, if desired, a bit of breadcrumbs for extra crunchiness.
9. Bake for about 20-25 minutes or until the surface is well browned and crispy.
10. Let it rest for a few minutes before serving.

The Savoy cabbage gratin is great both as a side dish and as a vegetarian main course. You could further enhance it by adding slices of pre-boiled potatoes between layers of the Savoy cabbage to give the dish an extra touch of substance.

Curiosity

Savoy cabbage is a vegetable highly appreciated in Italian culinary tradition, especially in the north. Rich in vitamins and minerals, it is also a versatile ingredient that lends itself to numerous preparations, from soups to risottos, up to gratins like this one.