Description
This Escalloped Cabbage recipe offers a comforting and cheesy baked cabbage dish that’s perfect as a hearty side or a light main. Tender cabbage wedges are parboiled, smothered in a rich and creamy cheese sauce made with mozzarella and sharp cheddar, then baked until bubbly and golden. Easy to prepare and deliciously satisfying, this classic casserole provides a flavorful twist on traditional cabbage.
Ingredients
Scale
Cabbage
- 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Garnish
- Paprika, for garnish
Instructions
- Parboil Cabbage: Bring a pot of salted water to a boil. Add the cabbage wedges and parboil for 1 to 3 minutes until slightly tender but still firm. Drain the water and slice the cores off the cabbage wedges.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with baking spray or butter to prevent sticking. Arrange the par-cooked cabbage wedges evenly in the dish.
- Make Cheese Sauce: In a nonstick skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to form a roux, stirring continuously for 1 to 2 minutes until fragrant and slightly golden. Gradually whisk in the whole milk in batches, ensuring the mixture is smooth. Continue to cook and stir until the sauce thickens and coats the back of a spoon. Turn off the heat and stir in the shredded mozzarella and sharp cheddar cheeses until fully melted and smooth. Season with kosher salt and freshly cracked black pepper to taste.
- Assemble Casserole: Pour the cheese sauce evenly over the arranged cabbage wedges in the baking dish. Sprinkle the top lightly with paprika for color and flavor.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the top is lightly golden brown.
- Serve: Remove from the oven and let it cool briefly. Serve the escalloped cabbage warm as a delicious side dish or a light main course.
Notes
- Ensure the cabbage is not overcooked during parboiling to maintain a pleasant texture in the casserole.
- Feel free to use sharp or mild cheddar based on your taste preference.
- For a richer sauce, you may substitute whole milk with half-and-half or add a splash of cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a sprinkle of breadcrumbs on top before baking can add a crunchy texture if desired.
