Savoy cabbage wedges roasted until caramelized and tender, then crowned with a rich Gruyère cream sauce and finished with toasted hazelnuts and Parmesan. A sophisticated vegetable side that rivals any steakhouse preparation.
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Cut the Savoy cabbage in half through the core, then cut each half into wedges, keeping the core intact to hold the leaves together.
In a large bowl, toss the shredded Gruyère cheese with cornstarch until evenly coated.
In a medium saucepan, combine the heavy cream, grated garlic, about half of the lemon zest, and Dijon mustard.
Heat the cream mixture over medium heat until warm. Gradually whisk in the Gruyère cheese mixture until the sauce is smooth and fully melted. Season with salt and pepper.
Using a pastry brush, generously coat all exposed sides of each cabbage wedge with the cheese sauce.
Place the sauced wedges on a baking sheet and sprinkle generously with most of the grated Parmesan cheese.
Roast in a hot oven until the cabbage is tender and the cheese forms a deep golden-brown, caramelized crust.
To serve, pour the remaining cheese sauce onto a serving platter and arrange the roasted cabbage wedges on top.
Garnish with chopped fresh parsley, toasted hazelnuts, the remaining lemon zest, and a final sprinkle of Parmesan cheese.
Store cooled cabbage and sauce separately in airtight containers for up to 3 days. Reheat cabbage uncovered at 350°F for 8–10 minutes; warm sauce gently on the stovetop and plate just before serving. Add fresh garnish after reheating.
Roast until the cut edges are deeply golden-brown and the outer leaves are caramelized. The wedges should be fork-tender and slightly charred at the edges, which concentrates the natural sweetness.
Yes. Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, stirring often, adding a splash of cream if it thickens too much.
Toasted walnuts, pecans, or almonds work well. For a different profile, try crispy bacon bits or breadcrumbs toasted in butter.
Yes, though roasting time may increase slightly. Savoy has thinner, more tender leaves that caramelize faster, but green cabbage will develop good color and sweetness with patience.
Keep heat moderate when making the béchamel, stir in cheese slowly off heat, and add Dijon mustard last—its acidity helps stabilize the emulsion.
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