Cabbage & Potato Gratin

Cabbage & Potato Gratin

Cabbage and potato combine here for a delicious bake that can work well as a side or as the main event. My secret is pre-cooking the potatoes as I always find they take too long cooked from raw in this way — and I never have the patience to wait!

Serves: 4–6



Cabbage & Potato Gratin

By: Meg Thompson

Traditionally, Hungarian goulash is made with meat as the base. This is a delicious vegan version that incorporates chickpeas and mushrooms for heartiness, and is bright, zesty and fresh while still satisfying the desire for a comforting meal.


Prep time

Cook time



  • ½ white or green cabbage
  • 2 large potatoes, sliced
  • 4 cloves garlic, peeled & chopped
  • 1 cup milk
  • ¼ cup plain yoghurt
  • ½ cup Gruyère, grated
  • ¼ cup parmesan, grated
  • ¼ cup breadcrumbs (gluten-free if required)


  • Preheat oven to 180°C.
  • Slice cabbage into ribbons and place onto baking tray, drizzling with a little olive oil and sprinkle of salt.
  • Roast for 10–15 mins, until cabbage is beginning to soften and caramelise.
  • Meanwhile, place potato slices into saucepan of boiling water and simmer for 5 minutes. Drain and set aside.
  • Place cabbage in baking dish and add garlic, tossing to combine.
  • Sprinkle half Gruyère onto cabbage mixture. Layer sliced potatoes over top.
  • Whisk together milk, yoghurt and remaining Gruyère in bowl and pour over potatoes, pressing down to allow mixture to seep through layer of potatoes. Bake in oven for 1 hr.
  • 10 mins before end of cooking time, remove dish from oven and sprinkle over parmesan and breadcrumbs before returning to oven to brown.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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