Leeks and cabbage wedges are cooked until tender and sweet, scattered with bites of smoky ham, and baked under creamy béchamel with Gruyère cheese until bubbly and golden!
The cabbage wedges are gently braised until tender enough to pierce with a knife, taking on the flavours of the buttery leeks underneath. Already delicious at this point, it gets even better with the au gratin treatment — Gruyère, béchamel and panko topping. Ingredient details like Japanese ponzu for a savoury citrusy tang and a touch of soy sauce for umami, make this gratin extra tasty!
Ponzu is a Japanese condiment with a savoury tangy flavour profile, typically made with base ingredients of soy sauce, citrus juice such as yuzu or lemon, sometimes rice vinegar, bonito and/or dried kelp. If you don’t have ponzu, use a mix of soy sauce and fresh lemon juice (or bottled yuzu juice) with a bit of mirin or sugar to create a similar flavour profile.
Use an oven-safe skillet / bake dish (mine is a Staub 12” oval cast iron gratin dish). The whole recipe is cooked in it from stovetop to oven, then also goes right to the table to serve. Stays hot a lot longer too! Win-win all around.
After everyone went crazy for last year’s Charred Cabbage with Creamy Miso Mushrooms, I clocked that people sure love a char-y cabbage!! The recipe felt prescient when Vogue later predicted 2026 to be the “year of the cabbage”, even though I’m not sure if it actually played out this year, I’m going with it and paying tribute with this Leek and Cabbage Gratin recipe. Let me know what you think of it. If you make it, please tell me all about it.
Eat well and be well,
Sonia x
What you’ll need:
Ingredients for Leek and Cabbage Gratin (scroll down to recipe card for the full recipe)
Green cabbage (2 to 2.5 lbs) – Green cabbage, cut into 8 wedges, 2” thick. Leave a small piece of the core intact so layers hold together, and handle the wedges gently so they don’t fall apart. If your cabbage is bigger than 2 pounds, you won’t be able to use it all for this dish. If your wedges are a lot thicker than 2", they will take longer to get tender.
Leeks – Use white and light green parts only. They soften into a sweet, mellow bed for the cabbage. Rinse them well, since grit loves to hide between the layers.
Smoked ham – Sometimes it’s labelled “smoked and cured pork”. Buy the individually vacuum-packed, thick-cut, single slice (not a whole ham leg since we only need about 150g). The slice is easy to cut into cubes. Omit for meatless version. This dish has lots of flavours built in without it.
Panko and parmesan – Tossed with melted butter and a pinch of salt for a light, crisp, golden crust. Parsley optional, for vibes :)
Gruyère cheese – Half goes into the sauce and half goes on top. Sharp cheddar also works.
Flour, butter, milk, soy sauce and Dijon – The base of the béchamel. Soy sauce and Dijon give it added depth of flavour.
Ponzu – A Japanese citrus-soy condiment that gives the dish a savoury, tangy lift that nicely cuts the richness of creamy béchamel. I really love what it adds to this dish! No ponzu? See the substitution in the FAQs below.
Butter and neutral oil for cooking
Salt and pepper
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Steps at a glance:
How to make Leek and Cabbage Gratin (scroll down to recipe card for the full recipe)
Preheat oven to 350°F (175°C).
Sear cabbage. Rub cabbage wedges with oil, salt and pepper. Sear 3 minutes on each side to caramelize. Do this in two batches. Set aside.
Sauté leeks. Sauté 2 minutes to soften.
Lay cabbage on top of leeks.
Add water.
Cover tightly and braise in oven for 30 minutes.
After 30 minutes, carefully flip cabbage.
Add ponzu and return to oven to bake (uncovered) for 20 minutes or whenever cabbage is tender when pierced with a knife at the thickest part
Make the béchamel:
Cook butter and flour into a golden-brown roux. Whisk in the milk.
Add soy sauce and Dijon mustard.
Simmer until thickened.
Off heat, add half the Gruyère and stir until smooth.
Once cabbage is out of the oven, add cubed ham.
Pour sauce all over
For the panko topping: Toss panko, parmesan, salt and parsley with melted butter.
Sprinkle remaining cheese on top of the sauce, followed by the panko topping.
Bake uncovered approximately 20 minutes or until sauce is bubbling vigorously and top is golden. Rest 10 minutes before serving.
Tips & FAQs
What is ponzu?
Ponzu is a Japanese citrus-soy condiment with a savoury tangy flavour profile, typically made with a base ingredients of soy sauce, citrus juice such as yuzu or lemon, sometimes rice vinegar, bonito and/or dried kelp. Other ingredients may also be present. I really love the nuanced flavour it adds to this dish - my little secret ingredient ;)
What can I substitute if I don’t have ponzu?
Mix soy sauce with fresh lemon juice (or even better, yuzu juice, which has become more readily available in bottled form), and a splash of mirin or pinch of sugar. This will give a similar savoury, tangy flavour profile.
What is the best cooking dish to use?
Something like an 11” or 12” round or oval skillet or shallow baking dish, ideally one that is safe to use on the stove and safe to go in the oven. I use a Staub 12" cast iron oval gratin dish which goes from stovetop to oven to table.
Substitutes for Gruyère cheese
Great substitutes include sharp cheddar, Comté, Emmenthal, Fontina, Jarlsbery and Gouda.
Can I make this without ham?
Absolutely. Leave the ham out for a vegetarian side dish. This dish has amazing flavour with and without it.
Using flat cabbage
In general, flat cabbage (aka Taiwanese or Chinese cabbage) can be used interchangeably. They have slightly thinner leaves and are sweeter. They cook a bit faster too, so adapt cooking time if using in place of classic green cabbage.
Make ahead tips:
You will be happy to know so many steps can be done in advance!
Prep all ingredients the day before e.g. cut leeks, cabbage wedges, grate cheese, dice ham, chop parsley (if using).
Get a head start by mixing the panko topping too and keep it in the fridge.
Earlier in the day, follow the recipe to roast the leeks and cabbage, let cool slightly, add the ham, béchamel (slightly cooled) and final layer of cheese but do not add the panko topping yet.
Allow extra baking time, before serving. This can be done between 350°F to 375°F. The first part of baking should be done covered tightly with foil to heat everything up as quickly as possible without drying out the sauce. Check for when it looks hot (doesn’t need to be bubbly yet), add panko topping and then bake uncovered until sauce is bubbly and topping is golden brown.
At any time, if the topping is getting too brown but sauce is not bubbling yet, tent it with foil.
How do I store and reheat leftovers?
Cool fully to room temperature, then refrigerate in an airtight container. Reheat in the microwave or oven until warmed through. The panko topping won’t really be crisp anymore but I still happily eat this tasty leftover!
What should I serve with it?
It’s a natural partner for roasted and grilled meats beef, chicken, pork or turkey. It also holds its own in a veggie-forward meal with a bit of pasta or crusty bread.
You may love these side dish recipes:
Leek and Cabbage Gratin
Leek and Cabbage Gratin
Leeks and cabbage under a bubbly blanket of gruyere béchamel and crunchy panko topping. The dish sings because of small flavour details — ponzu for a savoury tang; a touch of soy sauce and Dijon for added depth — altogether making this better-than-your-average gratin!
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large stove and oven safe 12” skillet (I use a 12” cast iron oval gratin dish), melt a dab of butter over medium heat. Add leeks with a sprinkle of salt, and sauté until slightly softened, about 90 seconds. Turn off heat.
- Carefully so they don’t fall apart, rub both sides of cabbage wedges with a bit of oil, salt and pepper. Arrange cabbage wedges on top of leeks, slightly overlapping to fit. Pour in water and ponzu. Bake as follows:
- Uncovered 10 minutes to get some colour on the cabbages.
- Remove from oven. Cover tightly with foil. Bake 20 minutes.
- Prepare breadcrumb topping: To a small bowl, mix panko, parmesan, salt and optional parsley. Drizzle melted butter and toss well to coat evenly. Set aside.
- Prepare béchamel sauce: In a pot over medium-low heat, melt the butter. As soon as butter is melted, whisk in flour and cook until roux turns light golden brown, about 3 minutes. Whisk often and watch closely to prevent burning. Pour milk in a slow stream while whisking out lumps. Add soy sauce and Dijon. Cook while stirring until thickened, lowering heat if bubbling too vigorously, about 5 minutes. Remove from heat. Fold in half the shredded cheese. Stir until smooth.
- Add diced ham, béchamel sauce, panko topping, and bake: When cabbage is done, remove from oven. Increase oven temperature to 375°F (190°C). Sprinkle diced ham and pour sauce over cabbages. Cover with remaining cheese and the panko topping. Return to oven and bake uncovered until sauce is bubbly and topping is golden brown, about 20-25 minutes. Let rest for 5 minutes before serving.
Notes
- Ponzu is a Japanese condiment with a savoury tangy flavour profile, typically made with a base ingredients of soy sauce, citrus juice such as yuzu or lemon, sometimes rice vinegar, bonito and/or dried kelp. Other ingredients may also be present. If you don’t have ponzu, use a mix of soy sauce and fresh lemon juice (or bottled yuzu juice) with a splash of mirin or sugar to create a similar flavour profile.
Nutrition Facts
Calories
516Fat
21 gSat. Fat
11 gCarbs
66 gFiber
23 gNet carbs
43 gSugar
33 gProtein
26 gSodium
913 mgCholesterol
62 mgDisclaimer: nutritional information is auto-generated and may not be 100% accurate.
If you made this recipe, I’d love to hear all about it! Or if you have a question about it, drop it in comments below — I’m happy to help!