We can’t get enough cabbage around this house. Odd? perhaps? Gassy? Um, sometimes? But, it’s so good to us! Raw or cooked we love it all. Do you like scalloped potatoes? It’s like that but use charred cabbage. The first step of roasting the wedges in the oven is essential to soften and add a layer of that grill flavor. You could also do this first step on the grill, lid down. What an incredible side dish to add to a dinner! Warm and gooey with cheese, the natural sweetness of the cabbage shines through as a wonderful partner.
1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1 ½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
(2 cups whole milk if not using cream + 2 Tablespoons flour)
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
8 oz. Gruyère, grated (about 1½ cups)
½ cup Parmesan, finely grated (about ½ cup)
Place oven racks in the upper third and middle of the oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)
Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. (Whisk in flour if using whole milk)Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; or hand blend until smooth.
Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in a dish so wedges are lying on a cut side; pour cream mixture over. Bake on a middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool for 30 minutes
Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
