Creamy Cabbage Gratin with Onion and Gruyère

Ingredients

• 1 medium green cabbage
• 2 tablespoons butter, divided
• Salt, to taste
• Black pepper, to taste
• 1 onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1/2 cup (120ml) beef broth
• 1 cup (240ml) heavy cream
• A few thyme sprigs or 1/2 teaspoon dried thyme
• 7 oz (200g) Gruyère cheese, grated

Method

1. Preheat the oven to 205°C (400°F).
2. Cut the cabbage into six wedges, keeping enough of the core attached to hold each wedge together.
3. Melt 1 tablespoon butter in a large oven-safe frying pan over medium-high heat.
4. Add the cabbage wedges and sear for 5–6 minutes, turning until golden on both cut sides.
5. Season the cabbage with salt and black pepper, then transfer it to a plate.
6. Reduce the heat to medium-low and add the sliced onion to the same pan.
7. Cook for about 10 minutes, stirring occasionally, until soft and translucent.
8. Season the onion with salt and black pepper.
9. Add the remaining tablespoon butter and the balsamic vinegar.
10. Continue cooking for approximately 7 minutes, until the onion is deeply golden.
11. Return the cabbage wedges to the pan.
12. Pour in the beef broth and heavy cream.
13. Add the thyme and season with additional black pepper.
14. Sprinkle the grated Gruyère evenly over the cabbage.
15. Transfer the pan to the oven and bake for approximately 30 minutes, until bubbling and golden.
16. Rest for 5 minutes before serving.