Wow! First off, I only like cabbage on egg rolls, so I was very skeptical when making this dish. But I got a cabbage in my produce box and did not want it to go to waste. This dish is amazing! So glad I can eat cabbage now. However, I did use red cabbage instead of green, half and half instead of heavy cream, and mozzarella cheese instead of Gruyere. It came out perfect.

This is a tasty dish. The second time I made it, I used 1/2 tsp less salt. Someone else pointed this out & they are right...too much salt.

I've been meaning to come back and review this dish. I made it to go with our Christmas dinner, and it was an absolute hit! It's been months since I last made it, and I can't stop thinking about it!

Fabulous! Roasting the cabbage is key. Great flavor. I would cut back to 1 tsp of salt. I used swiss and parm.

Neither my husband nor my son like cabbage, and both of them went back for seconds. I was directed to "put this recipe in the family cookbook." The sauce was one of the most delicious I've ever made, and I agree with the person who suggested making a little extra next time. Important to cut the cabbage wedges equally and check tenderness before removing it during the first roast. Some of the pieces weren't entirely done, something easily remedied the next time I make it--and there WILL be a next time!

This scrumptious recipe is to die for!! First tasted it at my daughter's when she served it with our Christmas dinner. Even those who don't like cabbage loved it. Just like the editors, everyone wanted seconds & thirds. She could not get Gruyere in her small town Texas grocer's so she subbed Gouda. It was so delicious that when I made it I used Gouda & Gruyere, along with the freshly grated Parmigiano Reggiano. I found it easier to first cut into wedges then cut out the rough core from the wedges. I removed the darkest,whole leaves from the first roast that were totally dry & crisp, afraid they might taste bitter. (I actually ate them, weren't bitter.) There were plenty of charred, browned edges left to flavor this dish. The shallots add a slight note of sweetness to the rich, creamy sauce. I loved the sauce so much, next time I make this recipe I'm going to make extra sauce to use when reheating it. I'm also going to try the sauce on roasted Brussels Sprouts. The cheese started getting too black/burned on the top oven rack so close to the broiler, so I moved the pan down a shelf & got a nice char that was just right. Definitely a winning recipe!! 😋

Just made this for Christmas Eve dinner and what a winner! Used a 1lb 10oz cabbage and cut the rest of the ingredients in half since it was just for two, but still came out perfect. Didn't remove the core and still cooked tender and delicious. Definitely a rich dish but such great flavor. Who knew that charred cabbage tasted so good?

Good, but mot as good re-heated.

Yum! I made this as a Thanksgiving side and it was a great addition to the table as the only creamy dish. The only note for the recipe is that you should cut out the cabbage core either before or after the first roast, since it doesn’t get tender like the leaves do. We took a paring knife and cut pieces of it out of the wedges after roasting which worked fine. Otherwise this was a relatively easy, fun recipe! You might want to go for a walk to “air out” after eating. Just a thought.

This recipe is killer! The sauce is packed with flavor. That and the crispy cheese on top makes me appreciate cabbage for the first time in my life.

Super rich and tasty! I will definitely make again. My cabbages were smaller, so the wedges were smaller, and it took about 30 minutes of roasting time.

I cut the cabbage into smaller wedges but this was SO GOOD!!!!! I received so many complements and I am definitely going to make again. I didn't give myself time to let it cool for 30 minutes before adding the cheese and putting it in the broiler but it still turned out great!

The cabbage was really tough and never actually cooked through — even tho I trimmed all but the slimmest bit of core to hold the wedges together. There are elements I’d use again, I loved the shallot and garlic cooked in cream and blitzed with a stick blender, but I didn’t like it enough to try it again with smaller wedges of cabbage or snuggling the wedges into a smaller baking dish (which would have made a difference). Cheers!