Cheesy Cabbage and French Onion Gratin

Ingredients

• 1 head of cabbage (about 4-5 wedges depending on pan size)
• 2 onions
• 200ml cream
• 150ml vegetable stock (or any stock on hand)
• 100g sharp cheese, like Gruyere (or a vegetarian-friendly option)
• 50g crumbled blue cheese (or extra Gruyere)
• A few sprigs of thyme
• Salt & pepper
• Olive oil

Directions

• Thinly slice the onions, season with salt, and saute in olive oil until soft. Set aside.
• Cut the cabbage into wedges, season with salt, and sear on both sides in plenty of olive oil until golden. Use a second pan to press the wedges for the best results.
• In a jug, combine the cream and stock.
• Layer the cabbage and onions in a heatproof casserole dish or cast iron skillet. Pour over the cream mixture, add cheeses and thyme sprigs, and season with salt and pepper.
• Roast at 200C for 20-30 minutes, until bubbly and golden on top.

Pro tip: sprinkle toasted nuts (like pecans) and fresh herbs such as parsley for extra crunch and flavor. To freeze: prepare through step four and freeze in an ovenproof dish, then cook from frozen, covered, at 175C fan for 45 minutes plus another 15 minutes uncovered, or until piping hot throughout. From Sebastian Graus on Instagram.