Riverford Wicked Leeks
Savoy gratin recipe image

Print Savoy gratin

Humble ingredients produce a sumptuous result in this oven-baked cabbage dish. Serve it golden brown and bubbling with sausages, chicken, or just some robust grains such as farro, pearl barley or spelt. You can also use chard or winter greens for a slightly different effect.


  • 1 large Savoy cabbage, core removed, leaves left whole or chopped in half if large
  • 100g breadcrumbs
  • 75g Gruyère or Cheddar, grated
  • Small handful Parmesan or veggie equivalent, grated
  • 50g butter
  • 1 tbsp oil for frying e.g. rapeseed or sunflower
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ tsp dried chilli flakes
  • 100ml double cream
  • Salt & pepper


  1. Preheat oven to 200˚C/Gas 6.
  2. Cook the cabbage leaves in a large pan of boiling water for 4 minutes, or steam them (you may need to do this in batches, depending on the size of your pan.
  3. Drain & refresh in a bowl of ice cold water, the drain again. Cut out any tough central stalks and shred the leaves.
  4. In a bowl combine the breadcrumbs and cheeses. Heat the butter and oil in a pan. Add the onion and fry gently for 8-10 minutes until soft and translucent but without colouring.
  5. Add the garlic and chilli flakes and fry for another minute. Add the shredded cabbage and cream. Cook for 2 minutes. Season.
  6. Spoon the mixture into a gratin dish. Spread the breadcrumb mixture evenly over the top. Bake for about 20-25 minutes, until golden brown on top.
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