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–+ servings
Baked French onion casserole topped with melted cheese and fresh parsley in a glass baking dish.

French Onion Melting Cabbage

Seared cabbage wedges baked in a creamy caramelized onion and beef broth sauce, then topped with golden, bubbly gruyere.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 380kcal
Author: Herman Chan

Equipment

Ingredients 

US Customary - Metric
  • 1 medium green cabbage cut into 8 wedges with core intact
  • 2 tablespoon avocado oil divided
  • 2 tablespoon unsalted butter
  • 3 yellow onions thinly sliced
  • 2 tablespoon soy sauce
  • 6 tablespoon water divided
  • 3 cloves garlic minced
  • 1.5 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 3 tablespoon white wine
  • 2 cups low-sodium beef broth
  • 1.5 cups heavy cream
  • 1 cup freshly grated parmesan cheese
  • ¾ teaspoon salt adjust to taste
  • Freshly ground black pepper
  • 1 cup shredded gruyere
  • Chopped parsley garnish

Instructions

  • Cut the cabbage into 8 wedges, slicing through the core so each wedge stays intact and doesn’t fall apart.
    1 medium green cabbage
  • Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Place the cabbage wedges cut-side down and sear for 3-4 minutes per side until slightly charred, working in batches if needed. Transfer the seared cabbage wedges to a large baking dish (I used a 10x15 dish), arranging them in a single layer.
    2 Tbsp avocado oil
  • In the same skillet over medium heat, melt the butter with the remaining 1 tablespoon avocado oil. Add the sliced onions and sauté for 3-5 minutes until they start to brown.
    2 Tbsp unsalted butter, 3 yellow onions
  • Add the soy sauce and 3 tablespoon water, then cover, reduce the heat to low, and simmer for 10-15 minutes, stirring occasionally. Add the remaining 3 tablespoon water, cover, and simmer for another 10-15 minutes until the onions are dark brown and caramelized. Add a splash of water as needed to keep the onions from drying out.
    2 Tbsp soy sauce, 6 Tbsp water
  • Add the garlic, dried thyme, and dried rosemary and cook for 30 seconds until fragrant. Pour in the white wine and cook until it has reduced.
    3 cloves garlic, 1.5 tsp dried thyme, 1 tsp dried rosemary, 3 Tbsp white wine
  • Stir in the beef broth, heavy cream, parmesan cheese, salt, and black pepper until creamy. Simmer for 3-5 minutes until slightly thickened, then taste and adjust with more salt and pepper as needed.
    2 cups low-sodium beef broth, 1.5 cups heavy cream, 1 cup freshly grated parmesan cheese, ¾ tsp salt, Freshly ground black pepper
  • Preheat the oven to 350°F. Pour the sauce evenly over the cabbage wedges.
  • Bake for 25 minutes, then sprinkle the gruyere cheese on top and continue baking for another 25-35 minutes until the cabbage is very tender and the top is golden brown.
    1 cup shredded gruyere
  • Garnish with chopped parsley and serve.
    Chopped parsley

Notes

Chef's Tips:
  • Cook the onions until they’re dark brown, not just golden, and add a splash of water any time they look dry or start sticking to the pan. It might seem like a lot of onions but it will cook down.
  • If you don’t cook with wine, swap it for 3 tablespoons of extra broth plus 1 teaspoon of lemon juice or white wine vinegar.
  • If you don't have gruyere cheese, you can use swiss or white cheddar instead and they melt very well.

Nutrition

Calories: 380kcal | Carbohydrates: 13g | Protein: 14g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 933mg | Potassium: 459mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1117IU | Vitamin C: 45mg | Calcium: 407mg | Iron: 1mg