Cabbage's Cheesy Companions: Perfect Pairings For Your Palate

Cabbage is a versatile vegetable that can be cooked in many ways, including steaming, sautéing, roasting, and boiling. While it may be nutritious, cabbage is often considered boring or unappealing. However, adding cheese can transform this humble vegetable into a delicious and comforting dish. Different types of cheese can be paired with cabbage, such as cheddar, gouda, parmesan, mozzarella, and many more. For a lighter option, you can try a cabbage gratin, which is similar to a creamy potato gratin but with fewer carbs. Alternatively, you can create a cheesy cabbage casserole, sauté, or oven-roasted dish.

Cheesy cabbage gratin

Ingredients:

• 1 medium-size green cabbage
• 2-3 tbsp. extra-virgin olive oil
• 1/2 cup vegetable broth
• 1 shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 tsp. fresh thyme leaves, plus more for garnish
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. ground pepper
• 1/2 tsp. kosher salt
• 1 1/2 cups heavy cream
• 1 1/2 cups finely grated Parmesan cheese, divided
• 1/2 cup shredded Gruyère cheese

Method:

• Preheat the oven to 350°F. Coat a 3-quart baking dish with cooking spray.
• Cut the cabbage into 8 wedges, keeping the root intact.
• Heat 1 1/2 tbsp. olive oil in a large skillet over medium-high heat. Add 4 cabbage wedges and cook, covered, until browned on both sides (5-7 minutes per side). Transfer to the prepared baking dish. Repeat with the remaining cabbage wedges.
• Sprinkle the cabbage with salt and pepper.
• In a measuring cup, whisk together the vegetable broth and cornstarch until combined.
• In the same skillet, add the sliced shallot, garlic, thyme, rosemary, and remaining olive oil. Cook over medium heat, stirring often, until the shallot softens (about 2 minutes).
• Add the heavy cream and bring to a simmer. Whisk in the broth mixture and cook, whisking often, until slightly thickened (2-3 minutes).
• Remove from the heat and whisk in 1 cup of Parmesan cheese until melted.
• Pour the sauce over the cabbage wedges in the baking dish. Cover with foil and bake until the cabbage is soft and the sauce has thickened (45-55 minutes).
• Remove the dish from the oven and increase the temperature to broil.
• Sprinkle the cabbage with the shredded Gruyère and remaining Parmesan cheese. Broil until the cheese is browned and bubbly (4-6 minutes).
• Garnish with thyme and serve.

Tips:

• You can substitute other cheeses such as Cheddar, Fontina, or Swiss for the Gruyère.
• Green or Savoy cabbage works best for this recipe. Avoid red cabbage as it will turn blue when cooked.
• For a smoky flavour, render 3 strips of bacon in the skillet and sear the cabbage in the bacon fat. Crumble the bacon and add it to the breadcrumbs.

Cheesy cabbage casserole

This delicious, vegetarian-friendly recipe is perfect for a family meal or a cozy night in. It's a great way to get your daily dose of veggies, and the melted cheese adds a savory, comforting twist.

Ingredients:

• 1 medium-size green cabbage
• 1/2 cup crushed tomato or tomato puree
• 1 stalk of celery, chopped
• 4 Cremini mushrooms, sliced
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup grated Asiago cheese
• 2 tablespoons extra-virgin olive oil
• Butter (optional)
• 1 1/2 teaspoons of paprika
• Salt and pepper to taste

Method:

• Preheat your oven to 400 degrees Fahrenheit.
• Cut the cabbage into eight wedges and place them in a pot of boiling water for about 10-15 minutes.
• In a separate pan, heat one tablespoon of olive oil and a pat of butter. Add the celery, carrots, onions, and mushrooms. Cook until softened.
• Season the vegetables with salt and pepper.
• In a baking dish, drizzle a tablespoon of olive oil. Place the cabbage wedges in the dish and spread the cooked vegetables over them.
• Spoon the crushed tomatoes over the cabbage and sprinkle with paprika.
• Top with grated Parmigiano and Asiago cheeses, and drizzle with olive oil.
• Bake in the oven for around 20 minutes, until the cheese is browned and the cabbage edges are caramelized.

Variations and Tips:

• You can experiment with different types of cheese, such as Cheddar, Fontina, or Swiss.
• For a more robust dish, use a firmer variety of cabbage.
• If you're looking for a lactose-free option, try using lactose-free cheese and cabbage sautéed in olive oil or canola oil.
• To add some crunch, sprinkle crushed crackers or cornflakes on top of the casserole before baking.
• For a protein boost, consider adding cooked chicken or pork to the dish.

Oven-roasted cheesy cabbage

Ingredients:

• 1 medium-size green cabbage
• 1/2 cup crushed tomato or tomato puree
• 1 stalk of celery, chopped
• 4 Cremini mushrooms, sliced
• 1/2 cup grated Parmigiano Reggiano
• 1/2 cup grated Asiago cheese
• 2 tablespoons extra-virgin olive oil
• 1 pat of butter (optional)
• 1 1/2 teaspoons of paprika
• Salt and pepper to taste

Method:

Firstly, cut the cabbage into 1/8 wedges and put them into a pot of boiling water. Cook the cabbage for about 10-15 minutes, drain, and let stand.

Next, heat 1 tablespoon of oil and a pat of butter in a sauté pan. Add the chopped celery, carrots, onions, and sliced mushrooms. Add salt and pepper to taste, and sauté until the onions are translucent and the carrots are slightly softened. Then set aside.

Preheat the oven to 400 degrees Fahrenheit. Place 1 tablespoon of oil into an oven roasting dish and add the cabbage. Spread the vegetables over the top.

Add the crushed tomatoes by spooning them over the top. Sprinkle paprika throughout.

Top with grated Parmigiano and Asiago. Drizzle some olive oil on top.

Place in the oven on the middle rack and bake until the cheese starts to brown and the edges of the cabbage start to caramelize, about 20 minutes.

Take out of the oven and serve.

You can use other cheeses such as Cheddar, Fontina, or Swiss.

Cheesy cabbage sauté

Ingredients

• 3 cups of shredded cabbage
• 1/4 cup of light cream or table cream
• 1/2 cup of grated Mexican Oaxaca cheese
• 2 tablespoons of extra-virgin olive oil or canola oil
• 1 large sweet onion, sliced
• 4 cups of thinly sliced green cabbage
• 1/4 teaspoon of salt, plus more to taste
• 2 tablespoons of chopped fresh dill
• 1/4 teaspoon of ground white pepper
• 1/4 cup of dry white wine or broth
• 4 ounces of grated Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, or Cabot Garlic Herb Cheddar (about 1 cup)

Method

• Heat the oil in a large skillet over medium-high heat.
• Add the onion, cabbage, and salt to the skillet and cook, stirring often. Reduce the heat if the vegetables are browning before they start to soften. Continue cooking, stirring often, until the vegetables are meltingly soft and starting to brown (around 12-15 minutes).
• Stir in the dill and pepper, then add the wine or broth.
• Top with the cheese, reduce the heat to medium-low, and cover the skillet. Continue cooking until the cheese is melted (this should only take 1-2 minutes).
• Serve as a side dish with roasted protein, such as pork or chicken. A little white wine can also be added to give the recipe a little extra flavor.

Variations

This recipe can be adapted to include different types of cheese, such as smoked Gouda, Parmesan, mozzarella, or sharp cheddar. For a lactose-free version, use Cabot's Alpine Cheddar.

Tips

• This recipe can also be made in the oven. Try roasting the cabbage first to draw out the excess moisture, then add the cheese and broil until bubbling.
• If you're short on time, try boiling the cabbage and coating it with cream and cheese on the stovetop.

Cheeses to pair with cabbage

Cabbage is a versatile vegetable that can be cooked in many ways and paired with a variety of cheeses. Here are some ideas for cheeses that go well with cabbage:

Parmesan

Parmigiano and Parmesan cheese are commonly used in cabbage dishes. Parmesan can be grated over roasted cabbage or added to a casserole or gratin. Its sharp, salty flavour adds depth to the dish.

Cheddar

Cheddar is a popular choice for cabbage dishes, as its sharp, tangy flavour pairs well with the vegetable. It can be used in a variety of recipes, such as sautéed cabbage, cabbage au gratin, or a cheesy cabbage casserole.

Mozzarella

Mozzarella is another cheese that melts well and can be used in cabbage gratins or casseroles. It has a mild, creamy flavour that balances the sharpness of cabbage.

Gouda

Smoked Gouda is a good option for those who want a smoky flavour to complement the cabbage. It can be used in casseroles or grilled cheese sandwiches with cabbage.

Swiss Cheese

Swiss cheese has a mild, nutty flavour and melts well, making it a good choice for grilled cheese sandwiches or casseroles. It can also be used in cabbage au gratin.

Cream Cheese

For a rich and creamy dish, cream cheese can be added to cabbage casseroles or gratins. It provides a tanginess that pairs well with the vegetable.

When choosing a cheese to pair with cabbage, consider the cooking method and the desired flavour profile. Some cheeses work better in melted dishes, while others are better suited for cold preparations. Additionally, the type of cabbage used can also make a difference, as some cheeses may pair better with green or white cabbage, while others may be preferable for red cabbage.

Frequently asked questions