Cabbage, Asparagus & Leek Gratin

Nom, Nom, Nom….I can’t get enough of vegetable gratins!

There is nothing more more-ish, and so comfort foodie, but without the high bad carbs, as eating a vegetable gratin, in this case the Cabbage, Asparagus & Leek Gratin!  Nom, nom, nom….I can’t get enough, and what with autumn on the horizon, I suspect it will be my favorite dish.

Absolute bliss.  My stomach is in heaven!

image of vegetable gratin baked

Nom Nom Vegetable Gratin


  • Cabbage, small head (Red or white), cut in thin strips
  • 12 Baby Leeks (chopped up in circles)
  • 300g Asparagus
  • 1 Onion (chopped roughly into small pieces)
  • 1 clove garlic (crushed)
  • 2 TBSP coconut oil
  • 300ml Cream
  • 300ml creme fraiche/ sour cream
  • 200g cream cheese
  • grated cheese (to put on top of dish – quantity your choice/ optional)
  • salt & pepper

How to make?

  1. Heat the c/oil in a saucepan, and sauté the leeks until tender.  Remove the leeks from the saucepan, and add the onion & garlic.  Saute the onion until transparent, then add the cabbage and place a lid on your saucepan, until the cabbage is tender and cooked.  You might need to stir it a few times!
  2. In another saucepan, bring salty water to a boil.  Add the asparagus and cook for a few minutes.  Then remove the asparagus from the water and put aside.
  3. Mix the cream, creme fraiche & cream cheese together with salt & pepper.
  4. In an ovenproof dish or tinfoil dish container, put all the vegetables together in.  Ensure they are well mixed.
  5. Then pour on top the cream, c/fraiche & c/cheese mixture.  Sprinkle with cheese.
  6. In a preheated oven of 170-180 degrees celsius, bake the dish for 20-30minutes OR until cooked and the cheese on top golden brown!

1 thought on “Cabbage, Asparagus & Leek Gratin

  1. Hi, just found your blog tonight while looking for a Vege bake recipe, low carb definitely. I’m trying this tonight but with broccoli, cauliflower and Brussel sprouts instead. Look forward to reading more of your blog 😊


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