A Cozy Cabbage Dish with a French Twist: Perfect for Winter Gatherings

There’s something magical about the way humble ingredients—cabbage, onions, and a splash of cream—transform into a luxurious, melt-in-your-mouth dish with just a little love and time in the oven. This recipe, inspired by the rustic flavors of the French countryside, is a showstopper at dinner parties or a comforting centerpiece for a quiet night at home.

The secret? A splash of Calvados, that delightful French apple brandy, which infuses the creamy sauce with a subtle sweetness and depth. Combined with sharp Gruyère, tangy blue cheese, and the aromatic warmth of thyme and nutmeg, it creates a dish that feels both sophisticated and approachable.

Cabbage often gets overlooked, but this recipe puts it center stage, showcasing its tender texture and ability to soak up bold flavors. Picture golden, caramelized cabbage wedges layered with sweet, slow-cooked onions, all nestled in a velvety sauce. It’s the kind of dish that invites second helpings and sparks conversations about unexpected ingredients.

And here’s the best part: this dish is as versatile as it is delicious. Want to prepare ahead? Assemble everything in advance and pop it in the oven just before guests arrive. Need a touch of crunch? Sprinkle toasted pecans on top just before serving. Craving something fresh? A sprinkle of parsley adds brightness to the rich, cheesy goodness.

So, whether you’re planning an elegant holiday dinner or simply want to elevate a weeknight meal, this cabbage bake delivers. It’s a dish with charm, warmth, and just the right touch of indulgence—perfect for creating memories around the table.

*Don’t forget to save and share this recipe—you’ll want to keep it handy for every occasion this winter.*

**Ingredients**

- 1 head of cabbage (8 wedges)

- 2 medium onions

- 7 fl oz (200 ml) heavy cream

- 7 fl oz (200 ml) beef stock (or any stock on hand)

- 3.5 oz (100 g) Gruyère

- 1.75 oz (50 g) Emmentaler

- 1.75 oz (50 g) crumbled blue cheese (or extra Gruyère)

- 1.75 oz (50 g) Fresh grated Parmesan (set aside to sprinkle over dish before baking)

- 4 tbsp Calvados (or dry white wine)

- 1 tbsp Wild Wing Fire Cider

- A few sprigs of fresh thyme

- A pinch of freshly grated nutmeg

- Freshly cracked black pepper, to taste

- Kosher salt, to taste

- Olive oil

**Method**

1. Preheat your oven to 400°F.

2. Thinly slice the onions and season lightly with salt. Sauté them in a generous drizzle of olive oil over medium heat until soft and lightly caramelized in a Dutch oven. Remove from heat.

3. Add the cream, stock, cheeses, Calvados, and Fire Cider to the caramelized onions. Stir in a pinch of freshly grated nutmeg. Add salt and pepper to taste.

4. Cut the cabbage into wedges, season with salt, and sear on both sides in plenty of olive oil until golden brown in a separate pan. For even browning, press the wedges using a second pan or heavy spatula as they cook. Remove from heat onto paper towels to remove excess oil/water.

5. Nestle the cabbage wedges in the creamy onion cheese base in the casserole dish. Top with thyme sprigs and Parmesan.

6. Roast uncovered in the preheated oven for 20–30 minutes, or until the top is bubbly and golden brown.

**Pro Tip:**

For a finishing touch, sprinkle toasted pecans or pine nuts, crispy cooked bacon, or even dried cranberries or cherries and a handful of chopped fresh parsley over the dish before serving. Want to freeze it? Prepare the dish through step 5, freeze in an ovenproof dish, and bake from frozen, covered, at 350°F for 45 minutes. Uncover and bake for an additional 15 minutes or until piping hot and golden.