Le Chou à l’Auvergnate

Cabbage with ham, cream and cheese

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Here the cabbage is taken apart and the leaves layered with ham, cheese and cream. It has a breadcrumb topping and is baked until it is golden.


  • 1 large cabbage
  • 250 g (½ lb) grated cheese, Cantal or


Cut out the centre stalk of the cabbage and separate the leaves. Blanch, then drain them well.

Grease an ovenproof gratin dish and fill it with layers of the cabbage leaves, grated cheese, cream, cubes of ham or pork, all seasoned with not too much salt, plenty of pepper and a little grated nutmeg. Finish with a layer of cream and sprinkle the breadcrumbs over the top. Dot with butter a