Savoy cabbage bake


Prep time: 
15 minutes


Savoy cabbage bake


  • 60g unsalted butter
  • 2 onions, thinly sliced
  • 1 savoy cabbage, sliced
  • 100g day-old sourdough, rye or ciabatta bread
  • 50g hazelnuts, roughly chopped
  • 2 tsp fresh thyme leaves
  • 100g taleggio cheese, chopped
  • 150ml double cream
  • 100ml strong vegetable stock (made with a stock cube, using ½ the amount of water suggested), warmed


1. Preheat the oven to 180°C, gas mark 4. Melt 20g butter in a pan and fry the onion over a medium heat, stirring often, for 8-10 minutes, until soft and beginning to brown. Meanwhile, blanch the cabbage in a pan of boiling salted water for 4 minutes. Drain thoroughly, pat dry with kitchen paper, then spread out with the onion in a medium gratin dish.

2. For the topping, melt the remaining 40g butter. Whizz the bread in a small food processor to coarse crumbs. Combine with the chopped nuts, melted butter and thyme. Season and stir in the taleggio. Add the cream to the warm stock; season and pour over the cabbage, then scatter with the nutty crumbs. Bake for 30-35 minutes, until golden and bubbling. 


Photo Credit: Jonny Hughes @jonny2love
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