Baked Savoy Cabbage Gratin

Baked savoy cabbage gratin is a simple, nutritious and comforting dish, perfect for the coldest days. Here’s how to prepare this delicious side dish.

Ingredients

• 1 medium savoy cabbage
• 200 ml béchamel sauce
• 80 g 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 tougher outer leaves and the core, then cut it into strips that are not too thin.
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 rinse it under cold water to stop the cooking and preserve its color.
5. In a baking dish lightly greased with olive oil, arrange a layer of cabbage.
6. Season with salt, pepper and a pinch of nutmeg and cover with some of the béchamel.
7. Sprinkle with some of the grated cheese and then create another layer of cabbage, seasoning again and adding béchamel and cheese.
8. Continue layering until all ingredients are used up, finishing with a final layer covered with cheese and, if desired, some breadcrumbs for extra crispiness.
9. Bake and cook for about 20-25 minutes or until the surface is nicely golden and crispy.
10. Let it rest for a few minutes before serving.

Baked savoy cabbage gratin is great both as a side dish and as a vegetarian main course. You could further enrich it by adding slices of previously blanched potatoes between the cabbage layers, to give the dish a bit more substance.

Trivia

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.