Name: Escalloped Cabbage Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 ½ cups whole milk; 1 cup mozzarella cheese; 1 cup sharp cheddar cheese; Paprika, for garnish; Kosher salt and freshly cracked black pepper, to taste

This Escalloped Cabbage is a comforting and flavorful side dish that’s perfect for any meal! Tender cabbage wedges baked in a creamy, cheesy sauce make for a delightful and satisfying dish. Trust me, you’ll love how easy it is to create this classic casserole!

Why You’ll Love This Recipe

Comforting & Creamy: Tender cabbage in a rich, cheesy sauce.
Easy to Make: Simple steps with minimal effort.
Versatile Side Dish: Pairs well with a variety of main courses.
Classic Flavors: A timeless recipe with familiar ingredients.

Ingredients

Small to Medium-Sized Cabbage (Cut into Wedges): Provides a tender, slightly sweet base.
Unsalted Butter: Adds richness to the sauce.
All-Purpose Flour: Thickens the sauce.
Whole Milk: Creates a creamy sauce.
Mozzarella Cheese: Adds melty, mild flavor.
Sharp Cheddar Cheese: Contributes a sharp, tangy bite.
Paprika: Adds color and a touch of smoky flavor.
Kosher Salt & Freshly Cracked Black Pepper: Seasons the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Escalloped Cabbage

Parboil Cabbage: Bring a pot of salted water to a boil. Add cabbage wedges and parboil for 1-3 minutes. Drain and remove the cores.
Prepare Baking Dish: Preheat oven to 350°F. Grease a 9×9 baking dish. Arrange cabbage wedges in the dish.
Make Roux: Melt butter in a nonstick skillet. Whisk in flour to create a roux, whisking for 1-2 minutes.
Make Cheese Sauce: Gradually whisk milk into the roux, stirring until thickened. Remove from heat and add mozzarella and cheddar cheese.
Assemble Casserole: Pour the cheese sauce over the cabbage. Sprinkle with paprika.
Bake: Bake for 20-25 minutes, until bubbly and golden.
Serve: Serve warm.

Pro Tips for Making the Recipe

Parboiling the cabbage ensures it’s tender and cooks evenly.
Use room temperature milk for smoother sauce.
Don’t overcook the roux; it should be light golden.
Adjust cheese types to your preference.

How to Serve Escalloped Cabbage

Serve as a side dish with roasted chicken, pork, or beef.
Pair with mashed potatoes or other root vegetables.
Enjoy as a comforting vegetarian meal.

Make Ahead and Storage

Make Ahead: Prepare the casserole ahead of time and refrigerate. Bake when ready to serve.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat in the oven or microwave until warmed through.

FAQs

Can I use a different type of cheese? Yes, Gruyère, Monterey Jack, or a blend of cheeses can be used.
Can I use low-fat milk? Yes, but whole milk will create a richer, creamier sauce.
Can I add other vegetables? Yes, sautéed onions or mushrooms can be added to the sauce.
How do I prevent the sauce from being lumpy? Whisk the milk in gradually and continuously.

This Escalloped Cabbage recipe is a delightful and comforting side dish that’s perfect for any meal! Simple to prepare, packed with creamy, cheesy flavors, and endlessly satisfying, this recipe is ideal for family dinners, holiday gatherings, or a delicious treat anytime. Enjoy the tender cabbage and rich sauce with every satisfying bite!