Cabbage Français is a rich, creamy baked cabbage (or cauliflower) dish with French-inspired flavors. Tender vegetables are layered with a velvety cream sauce, subtly spiced with white pepper, nutmeg, and a hint of red pepper for depth. Topped with butter, breadcrumbs, and Parmesan cheese, it bakes to a golden, bubbling finish. Perfect as a side dish for special occasions or as a comforting family dinner, this vintage recipe captures classic French-inspired home cooking at its finest.
Ingredients
- 1 green cabbage (1½–2 lbs, chopped, or 2 small cauliflowers, cut into florets)
- water (to cover)
- 3 tbsp butter
- ¼ cup flour
- 1 cup whipping cream
- ½ cup milk
- ½ tsp salt
- ⅛ tsp white pepper
- ⅛ tsp red pepper
- ⅛ tsp nutmeg
- 2 tbsp butter (for topping)
- breadcrumbs (as needed)
- Parmesan cheese (grated, as needed)
Instructions
Step 1: Cook the Vegetables
- Place cabbage (or cauliflower) in a pot and cover with water.
- Cook until tender, about 7 minutes.
- Drain well and set aside.
Step 2: Prepare the Cream Sauce
- In a saucepan, melt 3 tbsp butter.
- Whisk in the flour to make a roux.
- Gradually add cream and milk, stirring constantly until the sauce thickens.
- Stir in salt, white pepper, red pepper, and nutmeg.
Step 3: Combine and Bake
- Remove the sauce from heat and fold in the cooked vegetables.
- Transfer the mixture into a buttered 1½-quart baking dish.
- Dot the top with 2 tbsp butter, sprinkle generously with breadcrumbs and Parmesan cheese.
Step 4: Bake
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
- Serve warm.
Tips
- Use cauliflower florets instead of cabbage as suggested on the card for a milder flavor.
- Add grated Gruyère or Swiss with the Parmesan for deeper flavor.
- For a crispier topping, mix breadcrumbs with melted butter before sprinkling.
- Add sautéed onions or leeks to the sauce for sweetness and depth.
- Make it spicier with a pinch of cayenne instead of red pepper.
- Substitute half-and-half for the cream to lighten the dish slightly.
- Assemble ahead, refrigerate, and bake just before serving for convenience.
- Add a small amount of Dijon mustard to the sauce for a classic French note.
- Use steamed broccoli or Brussels sprouts in place of cabbage for variation.
Nutrition
Calories: 265kcalCarbohydrates: 11gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 65mgSodium: 310mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 920IUVitamin C: 48mgCalcium: 120mgIron: 1.2mg
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