Au Gratin Cabbage Recipe
Au Gratin Cabbage Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
Originally published as Au Gratin Cabbage in Reminisce November/December 1999, p49

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elaineae User ID: 3082225 219433
Reviewed Feb. 1, 2015

"I thought the cabbage taste was overwhelming. If I make this again I would add more seasonings. I didn't use green onion."

wrenjen523 User ID: 7407554 30127
Reviewed Nov. 14, 2013

"I don't do any green onions because I find them to be a waste of money. The average rating seems to be pretty dead on for this particular recipe. I think if I make this one again, I will double the egg and milk portion, and stir it together before I pour it into the casserole dish. This is a great side for just two. I will also take the suggestion of adding a little cabbage. The only shredded cabbage I could get my hands on was purple. In the future just based on the look of the dish when you scoop it out, I don't think I'll use purple cabbage. While it tastes good, its kinda unappealing looking."

daisey5 User ID: 146806 88672
Reviewed May. 13, 2013

"I loved this. I added a little garlic into it. Every one like it."

grannygourmet User ID: 3148826 50389
Reviewed Dec. 4, 2011

"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."

estherbotelho User ID: 4621346 71391
Reviewed Oct. 30, 2011

"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"

jmkasprak User ID: 2880256 88671
Reviewed Aug. 18, 2011

"I thought the carrots overpowered the cabbage."

oldrancher User ID: 5551575 74686
Reviewed Oct. 27, 2010

"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."

fredella User ID: 1628005 30123
Reviewed Sep. 1, 2010

"Very blah with no flavor at all."

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