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
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
- 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
