Ingredients:

  • 1 large head Green Cabbage (about 2 lbs / 900g)
  • 1 Tbsp Salt (for blanching/wilting)
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 2 ½ cups Whole Milk, warmed
  • 1 tsp Dijon Mustard
  • ¼ tsp Ground Nutmeg
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1 cup (about 4 oz / 115g) Gruyère Cheese, freshly grated
  • ½ cup (about 2 oz / 55g) Parmesan Cheese, finely grated (divided)
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Melted Unsalted Butter

Instructions:

  1. Core the cabbage. Slice it thinly (about 1/8 inch thick).
  2. Blanch the sliced cabbage in salted boiling water for 3-4 minutes, or steam until slightly tender but still holding shape. Drain thoroughly and squeeze out excess moisture using a clean tea towel.
  3. Make the Roux: In the saucepan, melt the 4 Tbsp butter over medium heat. Whisk in the flour; cook for 1–2 minutes until it smells nutty, without letting it brown (a white/blonde roux).
  4. Build the Béchamel: Slowly whisk in the warmed milk, ensuring no lumps form. Continue whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  5. Flavour the Sauce: Remove from heat. Stir in the Dijon mustard, nutmeg, salt, pepper, 1 cup of Gruyère/Cheddar, and reserve ¼ cup of the grated Parmesan for the topping. Stir until melted and smooth.
  6. Assemble the Casserole: Lightly grease the baking dish. Layer half the wilted cabbage evenly in the dish. Pour half of the cheese sauce over the cabbage. Repeat with the remaining cabbage and top with the remaining sauce.
  7. Prepare the Topping: In a small bowl, toss the Panko breadcrumbs with 1 Tbsp melted butter and the reserved ¼ cup of Parmesan. Sprinkle evenly over the top layer of sauce.
  8. Bake: Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until the sauce is bubbling vigorously at the edges and the topping is golden brown and crisp.
  9. Rest & Serve: Let the casserole rest for 10 minutes before slicing and serving.