Caraflex Cabbage Recipe

Separate & trim

Remove any damaged outer leaves from the cabbage. Cut the cabbage into 8 even wedges through the core, keeping the core intact on each wedge so the cabbage holds together while cooking.

Blanch

Bring a large pot of salted water to a boil. Add the cabbage wedges and blanch for 4 minutes to slightly soften and remove some raw bite. Drain and immediately transfer to an ice bath for 2 minutes to stop cooking. Drain well and pat dry with kitchen towels.

Sear cabbage

Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, place cabbage wedges cut-side down and sear until golden-brown, about 3 minutes per cut surface. Reduce heat to medium.

Add ham and corn

Scatter the smoked ham pieces and drained sweet corn around and on top of the seared cabbage wedges in the skillet so they warm through, about 2 minutes. Stir gently so the corn and ham mix into the spaces between wedges.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture smells toasty but not browned.

Add milk & cream

Gradually whisk in 400 ml whole milk until smooth. Add 50 ml heavy cream if using. Bring to a gentle simmer, whisking to prevent lumps, and cook until the sauce thickens enough to coat the back of a spoon, about 4–5 minutes.

Season & cheese

Stir in 1 teaspoon Dijon mustard, 1 teaspoon freshly grated nutmeg, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Remove from heat and gradually whisk in 100 g of the grated Comté until melted and smooth, reserving the remaining 50 g for topping.

Assemble in skillet or baking dish

Pour the creamy Comté sauce evenly over the cabbage wedges, ham and corn in the ovenproof skillet (or transfer everything to a similarly sized baking dish). Make sure sauce gets into the gaps so it melds with the ham and corn.

Top with cheese

Sprinkle the reserved 50 g grated Comté evenly over the top.

Bake

Place the skillet or dish in a preheated oven at 200°C (390°F) and bake for 15–20 minutes until the sauce is bubbling and the top is lightly golden. For a deeper crust, switch to broil/grill for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest for 5 minutes. Stir 1 teaspoon lemon juice into any sauce pooled at the edge to brighten flavors (optional). Sprinkle with 2 tablespoons chopped fresh parsley. Cut each wedge slightly apart so portions are easy to serve.

Serve warm as a plate course, spooning extra sauce, ham and corn over each wedge. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently in a 170°C (340°F) oven until warmed through.