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Vegan Savoy cabbage gratin served
Creamy layered cabbage bake topped with crispy breadcrumbs

Vegan Savoy Cabbage Gratin

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
For many, Savoy cabbage brings back memories of school canteen stews, but it shows a completely different side when roasted. In this recipe, the slightly bitter taste of the cabbage is softened by a creamy, spiced 'béchamel-style' sauce, while the crispy breadcrumbs on top provide textural contrast. A comfort food that proves vegetables can be indulgent too.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot for blanching
  • Baking dish
  • Bowl for mixing the sauce

Allergen Information

⚠️ Cereals containing gluten (breadcrumbs)
⚠️ Soya/Nuts (depending on cream type)

Instructions

1 ✓

Cut the cabbage into larger squares, removing the thick stalks. Boil in salted boiling water for 5 minutes, then drain and immediately rinse with cold water.

Tip: Shocking with cold water stops the cooking, so the cabbage doesn't turn grey (inhibits chlorophyll breakdown).
2 ✓

Chop the garlic and sauté in the oil just until fragrant (half a minute).

Tip: Don't brown it, or it becomes bitter!
3 ✓

Mix the vegan crème fraîche, milk, sautéed garlic (with its oil), salt, pepper, and nutmeg.

Tip: Nutmeg evokes the classic béchamel flavour profile and pairs brilliantly with brassicas.
4 ✓

Spread the drained cabbage in an oiled baking dish. Pour the sauce over it and toss slightly to coat evenly. Sprinkle the top with breadcrumbs.

Tip: The crumbs provide that crispy texture everyone loves.
5 ✓

Bake in an oven at 180°C for 20-25 minutes until the crumbs are golden brown and the sauce is bubbling.

Tip: If you have a grill function, switch it on for the last 2 minutes to brown the top.
6 ✓

Let stand for 5-10 minutes before serving to allow the sauce to thicken slightly.

Tip: Serve sprinkled with fresh parsley.

Recipe FAQ

Why do I need to blanch the cabbage?
Savoy cabbage fibres are tough. If you put it in the oven raw, the outside would burn before the inside softens. Scalding starts the softening process and preserves the vibrant green colour.

Ingredients

  • 500 g Savoy cabbage
  • 200 g Vegan crème fraîche or sour cream (e.g. soya or almond based)
  • 150 ml Unsweetened plant-based milk
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 3 tbsp Breadcrumbs (or panko)
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 0.25 tsp Grated nutmeg
  • 2 tbsp Fresh parsley