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Red cabbage & celeriac gratin

Red cabbage & celeriac gratin

This veg-based dish from Honey & Co makes a delicious main course with a green salad or try it as a side with a Sunday roast. 

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  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook1 hr 40 mins
  • Total time1 hr 50 mins
  • Plusstanding

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  • 20g unsalted butter
  • 2 x 77g packs diced pancetta
  • 3 echalion shallots, sliced
  • 3 clove/s garlic
  • 2 bay leaves
  • 3 sprig/s fresh thyme
  • 800ml fresh chicken stock
  • 2 large potatoes, peeled and sliced (about 500g)
  • 1 celeriac, peeled, halved, then sliced into 2cm thick half-moons
  • ½ tsp fine sea salt
  • ½ red cabbage, sliced into 2cm large wedges


  • 2 tbsp panko breadcrumbs
  • 100g Emmental cheese, grated
  • 1 tbsp fresh thyme, chopped


  1. In a large saucepan, heat the butter over a medium heat and add the pancetta, shallots, garlic, bay and thyme sprigs. Fry until the pancetta and shallots are golden; 8-10 minutes. Preheat the oven to 200C, gas mark 6.

  2. Pour in the chicken stock and bring to the boil, then add the potatoes and boil for 2 minutes. Add the celeriac and boil for another 2 minutes. Add the cream, then season with ground black pepper and the salt; bring back to the boil, then remove from the heat. In a large ovenproof dish (about 2 litres), use tongs to layer in the celeriac, potato and raw red cabbage wedges, discarding the herbs. Ladle over the creamy sauce, then cover with foil and bake for 1 hour 15 minutes or until the veg is tender.

  3. Meanwhile, mix the topping ingredients together. Carefully remove the dish from the oven and increase the temperature to 230C, gas mark 8. Remove the foil and scatter over the topping ingredients, then return to the oven, uncovered, for 10-15 minutes until golden. Leave to stand for 5-10 minutes before serving.


Typical values per serving when made using specific products in recipe


2,372kJ/ 572kcals



Saturated Fat












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