Ingredients

2 tbsp. unsalted butter

2 large yellow onions, thinly sliced into half-moons

1 tsp. kosher salt

2 thyme sprigs

1/3 cup dry white wine

Freshly ground black pepper

1 small head of green cabbage (about 2 lb.), cut into 6 wedges

1 1/4 tsp. kosher salt

4 tbsp. unsalted butter, divided

1/2 cup panko breadcrumbs

4 tbsp. neutral oil, divided

2 tbsp. all-purpose flour

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 1/2 cups shredded Gruyère, divided

Instructions

Step 1: In a straight-sided 12″ skillet over medium heat, melt 2 tablespoons of butter. Add sliced onions and 1 teaspoon kosher salt, cooking occasionally until onions become jammy and deep golden brown, about 35 to 50 minutes.

Step 2: Add thyme sprigs and white wine, stirring and scraping the pan to deglaze. Cook until the liquid reduces and onions are jammy, about 1 to 2 minutes. Season with freshly ground black pepper, then transfer onions to a clean bowl and let cool. Wipe out the pan.

Step 3: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Spread cabbage wedges on a baking sheet and season all over with 1 teaspoon kosher salt. Let sit for 10 minutes.

Step 4: In a large ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add panko breadcrumbs and season with remaining 1/4 teaspoon salt. Cook, stirring frequently, until breadcrumbs are golden brown, about 3 to 4 minutes. Transfer to a small bowl and wipe out the skillet.

Step 5: Heat 2 tablespoons of neutral oil in the same skillet over medium-high heat. Pat cabbage wedges dry with paper towels, then add half the wedges flat side down. Sear until golden brown on the bottom, about 2 to 3 minutes. Flip and cook the other flat side until golden, about 2 more minutes. Return cabbage to the baking sheet and repeat with the remaining oil and wedges. Wipe out the skillet again.

Step 6: Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Add flour and cook, stirring constantly, until a bubbling blonde paste forms, about 1 minute. Whisk in heavy cream and milk. Bring to a boil over medium-high heat, then reduce to medium and cook, stirring occasionally, until sauce reduces and thickens slightly, about 5 to 7 minutes.

Step 7: Fold in 1 cup shredded Gruyère and three-quarters of the caramelized onions into the sauce.

Step 8: Nestle cabbage wedges back into the skillet and spoon the cheese sauce over them. Top with the remaining caramelized onions. Sprinkle remaining 1/2 cup Gruyère and half of the toasted breadcrumbs on top.

Step 9: Transfer the skillet to the oven and bake until the cabbage is tender, about 40 minutes. Before serving, top with the remaining breadcrumbs and thyme sprigs, then season with freshly ground black pepper.

Tips & Variations

Make caramelized onions up to 3 days ahead and store in an airtight container refrigerated for convenience.

Use smoked Gruyère or add a pinch of nutmeg to the cheese sauce for a deeper flavor.

Swap panko breadcrumbs for crushed crackers or toasted nuts for added texture.

For a vegan version, substitute butter with plant-based margarine, use vegetable broth instead of cream and milk, and replace Gruyère with a vegan cheese alternative.

FAQs

Can I use a different type of cabbage?

Yes, green cabbage works best for this recipe, but savoy or Napa cabbage can also be used for a slightly different texture and flavor.

Do I have to use Gruyère cheese?

Gruyère adds a nutty, creamy taste, but you can substitute it with Emmental, fontina, or mozzarella if needed. Just note the flavor profile and melting qualities may vary.