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.

escalloped cabbage

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

  1. 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.
  2. Prepare Baking Dish: Preheat oven to 350°F. Grease a 9×9 baking dish. Arrange cabbage wedges in the dish.
  3. Make Roux: Melt butter in a nonstick skillet. Whisk in flour to create a roux, whisking for 1-2 minutes.
  4. Make Cheese Sauce: Gradually whisk milk into the roux, stirring until thickened. Remove from heat and add mozzarella and cheddar cheese.
  5. Assemble Casserole: Pour the cheese sauce over the cabbage. Sprinkle with paprika.
  6. Bake: Bake for 20-25 minutes, until bubbly and golden.
  7. 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

  1. Can I use a different type of cheese? Yes, Gruyère, Monterey Jack, or a blend of cheeses can be used.
  2. Can I use low-fat milk? Yes, but whole milk will create a richer, creamier sauce.
  3. Can I add other vegetables? Yes, sautéed onions or mushrooms can be added to the sauce.
  4. 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!

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Escalloped Cabbage Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Escalloped Cabbage is a comforting and flavorful side dish that turns humble cabbage into a cheesy, satisfying casserole. Tender cabbage wedges are smothered in a creamy, homemade cheese sauce and baked to golden perfection. It’s a simple yet delicious way to enjoy a classic vegetable, perfect for family dinners or holiday gatherings.


Ingredients

Units Scale
  • 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 1/2 cups whole milk
  • 1 cup mozzarella cheese
  • 1 cup sharp cheddar cheese
  • Paprika, for garnish
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  1. Parboil Cabbage:
    1. Bring a pot of salted water to a boil.
    2. Add the cabbage wedges and parboil for 1 to 3 minutes.
    3. Drain the water and slice the cores off the cabbage wedges.
  2. Prepare Baking Dish:
    1. Preheat oven to 350°F (175°C).
    2. Grease a 9×9 inch baking dish with baking spray.
    3. Set the par-cooked cabbage wedges into the prepared dish.
  3. Make Cheese Sauce:
    1. In a nonstick skillet, melt the butter.
    2. Whisk in the flour, creating a roux, whisking continuously for 1 to 2 minutes.
    3. Gradually whisk in the milk in batches, stirring until the sauce becomes thickened.
    4. Turn off the heat and add the mozzarella and cheddar cheeses, stirring until melted and smooth.
  4. Assemble Casserole:
    1. Pour the cheese sauce over the prepared cabbage wedges.
    2. Sprinkle with paprika.
  5. Bake:
    1. Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and golden.
  6. Serve:
    1. Serve warm and enjoy!

Notes

  • Parboiling the cabbage helps to soften it and ensures it cooks evenly in the casserole.
  • Use good quality cheeses for the best flavor.
  • Adjust the amount of cheese to your preference.
  • For a spicier version, add a pinch of cayenne pepper to the cheese sauce.
  • You can use other cheeses like Gruyère or Monterey Jack.
  • If you do not have whole milk, 2% can work as well.
  • Serve as a side dish with roasted meats or poultry.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 250kcal
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 50mg

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