This dish was inspired by many meals I’ve eaten at my favorite Italian restaurant in Portland – Luce (oh how I miss you!). Cabbage gets boiled to make it nice and tender and then baked in some butter and salt until luscious. Finally, it gets topped with lots of gouda cheese that melts on top and into the cabbage crevices for a comforting vegetable side. Parsley and pomegranate on top add freshness and festive color.
Ingredient Highlight
Cabbage! We have the Germans to thank for bringing this nutrient-dense crucifer to the U.S. It is well-known for possessing anti-cancer properties due to it’s high glucosinolate content. It’s also an excellent source of vitamin C, potassium, folic acid, vitamin B6, calcium, and magnesium to name a few.
Servings 6
Prep Time 5 minutes 
Cook Time 35 minutes Ingredients
- 1 green cabbage (about 2.5 lbs)
- 2 tbsp butter, cut into small cubes
- Olive oil
- Kosher salt
- 1 ½-2 cups grated gruyere cheese
- Black pepper
- Chopped fresh parsley
- Pomegranate seeds (optional)
Instructions
- Preheat the oven to 450F or 425F convection
- Bring a large pot of water to a boil (enough water to submerge the cabbage wedges).
- Cut the cabbage in half lengthwise, then cut into 1-inch thick wedges, making sure to keep the root intact so the leaves don’t fall off (you’ll probably have about 10 wedges).
- Add cabbage to the boiling water, bring back to a boil, and then boil for 5 minutes or until tender. Carefully remove with tongs, letting excess water drip out, and transfer back to your cutting board. If leaves are floating in the water, just remove those too. We will still use them.
- Grease the bottom and ½ up the sides of a 9×13-inch baking dish. Arrange the cabbage in the dish so they fit snuggle in one layer. Top the cabbage evenly with the butter cubes. Drizzle the wedges with some olive oil and sprinkle salt generously all over to coat each wedge. Bake for 25 minutes, or until the cabbage is tender and charring in spots.
- Cover each wedge with cheese and bake for 3 more minutes, or until the cheese is melted and just bubbling.
- Serve topped with black pepper, fresh herbs, and pomegranate (if using).
Items you can prep ahead (optional)
- Cut cabbage into wedges
- Boil the cabbage
- Grate 1 ½-2 cups cheese
Substitutions:
- To make vegan, skip the cheese (or sub with vegan cheese) and use vegan butter.
- You could also use fontina, cheddar, or any other melty cheese you like.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Feel free to top with additional cheese!
- This would go really well with a cooked sausage and mustard.
Servings 6 Prep Time 5 minutes Cook Time 35 minutes Ingredients
- 1 green cabbage (about 2.5 lbs)
- 2 tbsp butter, cut into small cubes
- Olive oil
- Kosher salt
- 1 ½-2 cups grated gruyere cheese
- Black pepper
- Chopped fresh parsley
- Pomegranate seeds (optional)
Instructions
- Preheat the oven to 450F or 425F convection
- Bring a large pot of water to a boil (enough water to submerge the cabbage wedges).
- Cut the cabbage in half lengthwise, then cut into 1-inch thick wedges, making sure to keep the root intact so the leaves don’t fall off (you’ll probably have about 10 wedges).
- Add cabbage to the boiling water, bring back to a boil, and then boil for 5 minutes or until tender. Carefully remove with tongs, letting excess water drip out, and transfer back to your cutting board. If leaves are floating in the water, just remove those too. We will still use them.
- Grease the bottom and ½ up the sides of a 9x13-inch baking dish. Arrange the cabbage in the dish so they fit snuggle in one layer. Top the cabbage evenly with the butter cubes. Drizzle the wedges with some olive oil and sprinkle salt generously all over to coat each wedge. Bake for 25 minutes, or until the cabbage is tender and charring in spots.
- Cover each wedge with cheese and bake for 3 more minutes, or until the cheese is melted and just bubbling.
- Serve topped with black pepper, fresh herbs, and pomegranate (if using).
Items you can prep ahead (optional)
- Cut cabbage into wedges
- Boil the cabbage
- Grate 1 ½-2 cups cheese
Substitutions:
- To make vegan, skip the cheese (or sub with vegan cheese) and use vegan butter.
- You could also use fontina, cheddar, or any other melty cheese you like.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Feel free to top with additional cheese!
- This would go really well with a cooked sausage and mustard.
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