Escalloped Cabbage with Cheddar and Mozzarella Recipe
If you’re craving a comforting casserole that’s both hearty and full of cheesy goodness, the Escalloped Cabbage with Cheddar and Mozzarella Recipe is here to steal your heart. This delightful dish transforms simple cabbage into a creamy, flavorful masterpiece, where tender wedges are smothered in a luscious cheese sauce made from sharp cheddar and melty mozzarella. It’s the perfect way to elevate a humble vegetable into the star of any meal, guaranteed to bring warmth and smiles to your dinner table.
Ingredients You’ll Need
This Escalloped Cabbage with Cheddar and Mozzarella Recipe shines because of its straightforward but thoughtfully selected ingredients. Each one plays a crucial role in creating the dish’s perfect harmony of taste, texture, and color.
- 1 small to medium-sized cabbage, cut into wedges: The foundation of the dish, bringing a mild sweetness and tender crunch.
- 2 tablespoons unsalted butter: Adds richness and helps create that silky cheese sauce base.
- 2 tablespoons all-purpose flour: Essential for thickening the sauce into the perfect creamy consistency.
- 2 ½ cups whole milk: Smooth and luscious, it blends everything into a velvety sauce.
- 1 cup mozzarella cheese: Melts beautifully to give stretch and gooey texture.
- 1 cup sharp cheddar cheese: Imparts a punch of tangy, savory flavor that balances the mild mozzarella.
- Paprika, for garnish: Adds a hint of smoky color and subtle warmth on top.
- Kosher salt and freshly cracked black pepper, to taste: Crucial for seasoning and enhancing all the layers of flavor.
How to Make Escalloped Cabbage with Cheddar and Mozzarella Recipe
Step 1: Parboil the Cabbage
First things first, bring a pot of salted water to a rolling boil and drop in your cabbage wedges. This brief parboil, lasting just 1 to 3 minutes, softens the cabbage slightly while keeping a pleasant bite. Drain the water afterward and carefully slice off the cores—it’s all about prepping the cabbage to soak up that lovely cheese sauce.
Step 2: Prepare the Baking Dish
Before diving into the cheese sauce, get your oven warmed up to 350°F (175°C). Grease a 9 by 9 inch baking dish with a bit of baking spray so your casserole doesn’t stick and can be served up with ease. Set the par-cooked cabbage wedges snugly in the dish, arranging them evenly to ensure every bite is cheese-covered.
Step 3: Make the Cheese Sauce
This is where the magic happens! Melt your butter in a nonstick skillet over medium heat, then whisk in the flour to create a smooth roux. Keep whisking for 1 to 2 minutes to cook out the raw flour taste. Next, add the milk gradually in batches while whisking tirelessly until the sauce thickens to creamy perfection. Turn off the heat and stir in the mozzarella and sharp cheddar cheeses until everything melts together into a velvety, golden sauce.
Step 4: Assemble and Bake
Pour that decadent cheese sauce all over the cabbage wedges in your baking dish, making sure each wedge gets lovingly coated. Sprinkle the top with paprika for a pop of color and subtle warmth. Slide the dish into your preheated oven and bake for 20 to 25 minutes until bubbly and golden on top—heavenly!
Step 5: Serve and Enjoy
Once baked to perfection, serve your Escalloped Cabbage with Cheddar and Mozzarella Recipe warm for a truly soul-satisfying meal. The combination of tender cabbage and rich, cheesy sauce is irresistibly cozy and delicious.
How to Serve Escalloped Cabbage with Cheddar and Mozzarella Recipe
Garnishes
Simple garnishes can elevate your Escalloped Cabbage with Cheddar and Mozzarella Recipe to restaurant-worthy status. A sprinkle of fresh chopped parsley or chives adds a fresh, vibrant note and a splash of green that contrasts beautifully with the creamy golden top. For a touch of elegance, a light drizzle of extra virgin olive oil right before serving enhances richness without overpowering the cheese flavors.
Side Dishes
This casserole pairs wonderfully with lighter sides because it’s already so rich and satisfying. A crisp green salad with a tangy vinaigrette cuts through the cheesy creaminess perfectly. Alternatively, roasted potatoes or garlic bread make excellent companions, soaking up leftover sauce and adding their own hearty textures for a complete meal.
Creative Ways to Present
If you’re serving guests or want to jazz up a weeknight dinner, consider plating individual servings in small ramekins for a stylish personal touch. You might also garnish with a dash of smoked paprika or a handful of toasted breadcrumbs for a crunchy topping that contrasts with the soft cabbage and smooth cheese sauce. Presentation can transform this humble dish into a showstopper anytime.
Make Ahead and Storage
Storing Leftovers
Leftover Escalloped Cabbage with Cheddar and Mozzarella Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, so it’s perfect for next-day lunches or a quick prepared dinner.
Freezing
You can freeze this casserole if you want to save some for later. Make sure it’s completely cooled before transferring to a freezer-safe container. It will keep well frozen for up to 2 months. When ready, thaw overnight in the fridge to maintain texture and flavor.
Reheating
For reheating, thawed portions reheat nicely in the oven at 350°F (175°C) until warmed through and bubbly—usually about 20 minutes. If you’re in a hurry, the microwave works too but keep an eye to avoid drying out. A little extra cheese or a splash of milk stirred in before reheating can revive the creamy sauce.
FAQs
Can I use a different type of cabbage for this recipe?
Absolutely! While green cabbage is classic for this Escalloped Cabbage with Cheddar and Mozzarella Recipe, you can experiment with Savoy or Napa cabbage for a slightly different texture and flavor, just keep the wedges firm enough to hold their shape during baking.
Is it possible to make this recipe dairy-free?
With some substitutions, yes! Swap butter for a dairy-free margarine and use plant-based milk along with dairy-free cheeses designed to melt well. The texture and flavor will change a bit, but it can still be delicious and comforting.
How can I add some protein to this dish?
Feel free to add cooked chopped bacon, diced ham, or even cooked shredded chicken to the casserole before baking. These additions provide a nice savory boost and turn the dish into a more complete meal.
Can I prepare this recipe ahead of time?
You can assemble the casserole entirely but hold off on baking. Cover and refrigerate for up to 24 hours, then bake when ready. This makes it super convenient for entertaining or busy weeknights.
What’s the best way to achieve a golden crust on top?
If you’d like a crispier, golden top, sprinkle a little extra cheddar or breadcrumbs over the casserole in the last 10 minutes of baking. You can also briefly broil it at the end—just watch carefully to prevent burning.
Final Thoughts
There’s something so rewarding about turning simple cabbage into a meal that’s rich, cheesy, and utterly comforting. This Escalloped Cabbage with Cheddar and Mozzarella Recipe is a cozy hug in casserole form, perfect for sharing with family or savoring solo on a chilly night. Give it a try—you’ll wonder why this classic wasn’t already a staple in your kitchen!
Print
Escalloped Cabbage with Cheddar and Mozzarella Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Escalloped Cabbage recipe features tender wedges of cabbage baked in a rich and creamy cheese sauce made with mozzarella and sharp cheddar. The dish is lightly seasoned with paprika, kosher salt, and black pepper, resulting in a comforting and flavorful casserole perfect for a hearty side or vegetarian main.
Ingredients
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
- 1 cup sharp cheddar cheese
- Paprika, for garnish
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
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 and Slice: Drain the cabbage well and slice the cores off the cabbage wedges to ensure even baking.
- Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish with baking spray to prevent sticking.
- Arrange Cabbage: Place the par-cooked cabbage wedges evenly in the prepared baking dish.
- Make Cheese Sauce: In a nonstick skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to create a roux, stirring continuously for 1 to 2 minutes without browning it.
- Thicken Sauce: Gradually whisk in the whole milk in batches, stirring constantly until the sauce thickens and becomes smooth.
- Add Cheese: Remove the skillet from heat and stir in the mozzarella and sharp cheddar cheeses until completely melted and the sauce is silky.
- Assemble Casserole: Pour the cheese sauce evenly over the prepared cabbage wedges in the baking dish. Sprinkle paprika on top for color and flavor. Season with kosher salt and freshly cracked black pepper to taste.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is golden and slightly browned.
- Serve: Remove from oven and serve warm for a comforting and cheesy vegetable side dish or main course.
Notes
- Be careful not to overcook the cabbage during parboiling; it should remain firm to hold shape when baked.
- You can substitute part of the whole milk with cream for an even richer sauce.
- Feel free to use other cheeses such as Gruyère or Monterey Jack to vary the flavor.
- Leftovers can be refrigerated and gently reheated in the oven to preserve texture.
- For a gluten-free version, use gluten-free flour in the roux.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
