Charred Cabbage with Cheese Sauce

This Charred Cabbage is the perfect side dish. Cooked perfectly and made better by yummy cheese sauce and garlic anchovy breadcrumbs.

I’ve been wanting put a recipe for charred cabbage on the website for a while now. Cabbage is blowing up on social media, and it’s easy to see why. When served with the luscious gruyere cheese sauce and addicting garlic anchovy breadcrumbs, it’s the perfect bite.

You’ll char the cabbage in a pan first, so it gets beautifully caramelized. Then finish roasting it in the oven until tender. While it finishes cooking in the oven, toast the breadcrumbs and make the cheese sauce.

Let’s talk about these breadcrumbs. They’re utterly spectacular. Sure, you can use regular toasted breadcrumbs instead. But in just one extra step, they’ll be infused with irresistible flavor. Trust me, the anchovy is not overpowering at all. I use them in my Grilled Broccolini Caesar as well. It’s easy to make a big batch of these and sprinkle them on many different dishes.

Ingredient Notes:

• Cabbage – You can use white or green, whatever they have in the store. However this is different from savoy or napa cabbage.
• Gluten-Free All-Purpose Flour – I like to use Cup4Cup, but any measure for measure gluten-free all-purpose flour will work just fine.
• Garlic Powder – My favorite garlic powder is from a brand called Burlap & Barrel, they make the best spices. You can purchase them from their website or buy on Amazon, right here.
• Gruyere Cheese – I haven’t been able to find a pre-shredded bag of gruyere, so I usually buy a block and shred it myself.
• Chives – If you can’t find chives or want to use another herb you may have at home, you can substitute with chopped Italian parsley or basil.
• Italian Breadcrumbs – 4C is my favorite brand of gluten-free breadcrumbs, you can find them here on Amazon. However if you have a favorite brand of gluten-free breadcrumbs, use those!

Charred Cabbage with Cheese Sauce

This Charred Cabbage is the perfect side dish. Cooked perfectly and made better by yummy cheese sauce and garlic anchovy breadcrumbs.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Side Dish, Veggie Side

Cuisine French

Servings 3

Equipment

• Parchment Paper
• 1 Sheet Pan
• 1 Large Pan
• Whisk if using a non-stick pan, best to use a rubber whisk to not scratch the pan
• 1 Small Bowl

Ingredients

  

1x2x3x

For the Cabbage:

• Avocado oil
• ½ medium cabbage white or green, cut into 3 wedges, then core sliced out, while keeping the cabbage still intact
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon butter
• 1 tablespoon gluten-free all-purpose flour
• ½ teaspoon garlic powder
• 1 cup whole milk
• 4 oz. gruyere cheese shredded
• Garlic Anchovy Breadcrumbs recipe below
• Chives thinly sliced, as garnish, to taste

For the Garlic-Anchovy Breadcrumbs:

• 1 tablespoon olive oil
• ¼ cup Italian breadcrumbs
• ½ anchovy fillet minced
• 1 clove garlic minced
• Kosher salt
• Freshly ground black pepper

Instructions

 

For the Cabbage:

• Adjust rack to middle of the oven and preheat to 375°F. Prepare a parchment-lined sheet pan.
• Heat a large drizzle of avocado oil in a large pan over medium heat. Add cabbage and sear on both cut sides for about 3 minutes per side, until golden and charred, adding in more avocado oil if needed.
• Transfer cabbage to parchment-lined sheet pan and season all over with Kosher salt and freshly ground black pepper. Roast on the middle rack for 25-30 minutes, until tender and able to be pierced easily with a knife.
• While cabbage roasts, make the cheese sauce. Wipe out the pan used to sear the cabbage. Heat that same pan over medium heat and add butter. Once melted, add flour and garlic powder. Whisk to combine and cook for 30-45 seconds. Slowly pour in the milk, while whisking, and cook until starting to bubble. Add the cheese and whisk to combine until melted. Remove from heat and season generously with Kosher salt. Add in a little more milk if sauce gets too thick and reheat over low heat, if needed.
• Transfer cabbage to plate and pour cheese sauce over the cabbage. Sprinkle garlic-anchovy breadcrumbs over the cabbage and finish with chives and more freshly ground black pepper.

For the Garlic-Anchovy Breadcrumbs:

• In a medium-sized pan (or the same large pan used to sear the cabbage), heat olive oil over medium heat. Add anchovy, garlic, and breadcrumbs and cook, stirring occasionally, until toasted and golden, about 3 minutes. Transfer to a small bowl and season with Kosher salt and freshly ground black pepper, to taste.

Notes

Cheese sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week. Reheat in a pot or pan over medium-low heat, whisking until smooth. 

The garlic-anchovy breadcrumbs can be stored in an airtight container or plastic bag in the freezer for up to 2 months. Defrost and rewarm in a pan. I like to make a big batch of these and use as needed. 

Cabbage can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.

Keyword celiac, gluten free, Vegetarian

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