Scalloped Cabbage

  • Preparation 40 MIN
    Cooking 40 MIN
  • Servings 8


Bechamel sauce




  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Bechamel sauce

  1. In a saucepan, melt the butter. Add the flour and cook for 1 minute. Whisk in the milk and bring to a boil, stirring constantly.
  2. Season with salt and pepper. Remove from the heat.


  1. In a large saucepan, brown the onions in the butter. Add the cabbage, bay leaf and pepper. Season with salt. Continue cooking for about 5 minutes or until the cabbage is slightly translucent. Add the potatoes and béchamel sauce. Adjust the seasoning.
  2. Pour the mixture into a 30 x 23-cm (12 x 9-inch) baking dish. Cover with aluminum foil and bake for 30 minutes.


  1. Meanwhile, in a skillet, heat the oil. Add the breadcrumbs and cook over medium-high heat until golden brown and crispy. Remove from the heat. Add the garlic, cayenne pepper, mustard and parsley.
  2. Remove the gratin from the oven and remove the foil. Sprinkle with the grated cheese and garnish with the breadcrumb mixture and bake for 10 minutes.


Of all the edible plants, cabbage, and its large family (broccoli, cauliflower, Brussels sprouts, collards, cabbage, radish, watercress ...) are among those which contain the greatest variety of cancer-fighting properties. Long live the cabbage in gratin, salad, soup, braised or stuffed!

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 295  
Total Fat 18.6 g  
Saturated Fat 11 g  
Sodium (salt) 318 mg  
Carbohydrates 21 g  
Fibre 2 g  
Protein 12 g