Creamy Cabbage Gratin With Toasted Almonds

"This lovely cabbage side dish features: a cheese and breadcrumb topping; tender, steamed cabbage; crunchy toasted almonds; and a delicate, slightly sweet, slightly spicy cream sauce. Better still, it can be prepared up to cooking stage several hours in advance. You won't need sauce or gravy with your meat if you use this as a side dish. The creamy sauce is fairly thin and spreads across the plate to combine beautifully with the meat juices. Use it to accompany any meat that is served *without* a sauce (e.g. grilled or broiled steak or chicken). This dish is very liberally adapted from a similar recipe by Australian food writer, Margaret Fulton."
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Ready In:




  • Preheat oven to 180C (350F).
  • Place cabbage into a colander and rinse briefly under cold running water until it is slightly damp.
  • Melt butter in a large saucepan over a moderately high heat, then add drained (but damp) cabbage.
  • Stir well, and cover with a lid.
  • Steam cabbage over a moderately high heat for approximately 5 minutes or until the cabbage is tender, but still a little crunchy.
  • Meanwhile, in a small bowl, combine cream, salt, pepper, sugar, nutmeg and paprika and stir to combine.
  • When the cabbage is cooked, remove the saucepan from the heat and reduce the heat on the stove top to medium.
  • Place 1 teaspoon oil into a small frypan.
  • Heat oil in the frypan for a minute or two, then add the almonds, tossing constantly until they turn a light golden brown.
  • Add the toasted almonds and the cream mixture to the cabbage and stir well.
  • Grease a small (3 cup capacity) casserole or pyrex dish with butter or margarine.
  • Transfer the cabbage mixture to this dish and smooth the top with the back of a spoon.
  • In a small bowl, combine breadcrumbs and cheese.
  • Sprinkle breadcrumb mixture evenly over the top of the cabbage.
  • (If you wish to make this dish several hours ahead of serving time, prepare it up to this stage, cover with plastic wrap, and keep in the refrigerator until needed).
  • Bake on the centre shelf of a moderate 180C (350F) oven for 30 minutes or until golden brown- cooking time may be slightly longer if the dish has been refrigerated.

Questions & Replies

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  1. This was a tasty, easy dish to prepare. I tweaked it a bit, after steaming the cabbage a few minutes I tossed in the almond and pine nut mix (all I had - but would use the pine nuts again)and browned them that way. I used roughly 600gr cabbage so my sauce was not as runny...but I have been using the left overs on toast for breakfast and it is delicious! I will also try caraway seeds next time.
  2. This is a delicious and tasty side dish -- I loved the flavors of the sauce. The contrast in textures with the crunchy crust, smooth cabbage and little bites of almonds is to die for. I did have to steam my cabbage over a fairly medium-low heat because it started to burn a little. To get the breadcrumbs, I put two slices of toasted wheat bread in the blender, and it was the perfect amount. Thanks for another wonderful recipe, Kooka.


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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