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 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 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 88672
Reviewed May. 13, 2013

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

grannygourmet 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 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 88671
Reviewed Aug. 18, 2011

"I thought the carrots overpowered the cabbage."

oldrancher 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 30123
Reviewed Sep. 1, 2010

"Very blah with no flavor at all."

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