Cabbage and Leek Gratin with mustard cream


by: NYC Cook

This homey gratin is a standard in my kitchen because it’s reliably delicious and easy to make. It’s also versatile. While it makes no pretensions to grandeur with its rustic good looks, this gratin won’t disappoint. Home-cooked cannellini beans and braised carrots are two great side dishes for this gratin. A Pinot Blanc from Alsace would marry well with the cabbage and the dairy.


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serves: 4

1 1/2 pounds green cabbage (Savoy if possible, chopped into 2-inch squares)

3 fat leeks, white parts only (quartered lengthwise, chopped, and washed)

sea salt

1/3 cup flour

1 cup milk

1/3 cup sour cream

3 eggs

3 tablespoons finely chopped parsley or dill

Mustard Cream

Nutrition Facts
Cabbage and Leek Gratin with mustard cream

Servings Per Recipe: 4

Amount per Serving

Calories: 247

  • Total Fat: 9.5 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 141.3 mg
  • Sodium: 126.8 mg
  • Total Carbs: 31.5 g
  •     Dietary Fiber: 6.9 g
  •     Sugars: 10 g
  • Protein: 12 g

how is this calculated?

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1.  Preheat the oven to 350°F and butter or oil a 6-cup gratin dish. Put a large pot of water on to boil for the cabbage. While it’s heating, chop the cabbage and the leeks. When the water boils, add salt to taste and the vegetables. After 5 minutes, pour the vegetables into a colander. Press down firmly with a rubber scraper to force out as much water as possible.

2.  Whisk the flour, milk, sour cream, eggs, and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into the prepared dish and bake until firm and lightly browned, about 45 minutes. Serve with Mustard Cream.

Cooks' note:
Boil and then drain the cabbage. Whisk the ingredients together for the batter, then combine the two and bake. Just make sure the cabbage is very dry so it doesn't dilute the custard.

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