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Au Gratin Cabbage Recipe

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MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Richland, Washington

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Au Gratin Cabbage Recipe

Prep: 10 min. Bake: 30 min.

Yield: 2 Servings

10 30 40

Ingredients

2 cups shredded cabbage
1/2 cup grated carrot
1/4 cup chopped green onions
1 egg
1/2 cup milk
3 tablespoons shredded Swiss cheese
1/4 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Directions

In a large skillet coated with cooking spray, saute the cabbage, carrot and onions until for 7 minutes or crisp-tender. Transfer to a greased shallow 1-qt. baking dish.
In a bowl, combine the egg, milk, Swiss cheese and seasoned salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

Nutritional Analysis: 3/4 cup equals 156 calories, 8 g fat (4 g saturated fat), 126 mg cholesterol, 345 mg sodium, 11 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Au Gratin Cabbage in Reminisce November/December 1999, p49

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Reviews for Au Gratin Cabbage (5)

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Reviewed on Dec. 04, 2011 by grannygourmet

This dish was very disappointing. It was bland and uninteresting. My family all agreed that this one was not a keeper. Like many of the recipes on this site, the star rating does not agree with the individual ratings. It is quite misleading.

Reviewed on Oct. 30, 2011 by estherbotelho

Great side dish. I was looking for something to use up the rest of a cabbage that I had and this recipe was a great find

Reviewed on Aug. 18, 2011 by jmkasprak

I thought the carrots overpowered the cabbage.

Reviewed on Oct. 27, 2010 by oldrancher

I eat few carbs, so I omit the carrots and use half/half instead of milk. I also omit the onions sometimes. I add salt, pepper and nutmeg to taste. My son begs me to make this for him weekly. It's a substitute in our house for scalloped potatoes.