Vegetarian main or warm side dish
A cozy Italian-style baked Savoy cabbage dish with silky béchamel, Parmesan, golden breadcrumbs, and a deeply savory finish. Rustic at heart, but elegant enough to serve on a black plate for a refined gourmet presentation.
Recipe video
Heat the oven to 200°C / 400°F. Lightly oil a baking dish.
Remove any damaged outer leaves from the cabbage, cut it into wedges, and rinse well.
Bring a large pot of salted water to a boil. Blanch the cabbage for 4 minutes, then drain very well and gently pat dry.
In a pan, warm the olive oil and cook the onion for 4 to 5 minutes until soft. Add the garlic and cook for 30 seconds.
In a saucepan, melt the butter. Stir in the flour and cook for 1 minute. Slowly whisk in the milk until smooth.
Cook the sauce over medium heat until slightly thick. Season with salt, pepper, and nutmeg. Stir in half of the Parmesan.
Arrange the cabbage in the baking dish. Scatter over the softened onion and garlic.
Spoon the béchamel over the cabbage, then top with mozzarella, remaining Parmesan, breadcrumbs, and thyme.
Bake for 20 to 25 minutes, until bubbling and deeply golden on top. Rest for 5 minutes before serving.
