Pork · Everyday cooking
Pork, Cabbage & Cheddar Gratin
A generous cabbage and pork bake bound with cream and topped with mature cheddar.
- Prep
- 15 min
- Cook & rest
- 45 min
- Total
- 60 min
- Servings
- 4
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Ground porkRaw, generic ground pork550 g
- Cabbagethinly sliced700 g
- Cheddargrated120 g
- Heavy creamFluid, heavy whipping100 g
- WaterDrinking water100 g
- Onionchopped70 g
- ButterUnsalted15 g
- Yellow mustardPrepared, yellow20 g
- Garlicminced8 g
- SaltTable salt3 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 375°F (190°C). Melt the butter in a large ovenproof pan and soften the onion for 4 minutes.
- Add the pork and cook, breaking it apart, until browned and at least 160°F (71°C). Stir in the garlic for 30 seconds.
- Add the cabbage, water, salt and pepper. Cover and cook for 10 minutes, stirring twice, until the cabbage has collapsed. Uncover and let excess water evaporate.
- Stir in the cream and mustard, level the surface and scatter over the cheddar. Bake uncovered for 20–25 minutes, until golden and 165°F (74°C) in the center.
- Rest for 5 minutes, then divide into 4 servings and include all of the creamy pan juices.
Kitchen notes
- If the skillet is not oven-safe, transfer the hot mixture to a baking dish before adding the cheese.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 14.6 g
- Fiber
- 5 g
- Carbs − fiber
- 9.6 g
- Protein
- 33.6 g
- Fat
- 51.6 g
- Energy
- 652 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Pork, Cabbage & Cheddar Gratin
For 4 servings
Meat & poultry
- Ground porkRaw, generic ground pork550 g
Vegetables
- CabbageRaw700 g
- GarlicRaw8 g
- OnionRaw70 g
Eggs & dairy
- CheddarRegular120 g
- Heavy creamFluid, heavy whipping100 g
Oils & fats
- ButterUnsalted15 g
Herbs & spices
- Black pepperDried, ground1 g
- SaltTable salt3 g
Sauces & pantry
- Yellow mustardPrepared, yellow20 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/pork-cabbage-cheddar-gratin/
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