If your comfort food cravings are calling for something both nostalgic and delightfully creamy, this Escalloped Cabbage Recipe is exactly what you need. Combining tender wedges of cabbage baked in a rich, cheesy sauce, this dish is a perfect blend of simple ingredients elevated into a warming, crowd-pleasing casserole. It’s an easy way to enjoy cabbage with a luscious texture and mouthwatering flavor that’s sure to become a family favorite in no time.
Ingredients You’ll Need
These ingredients are straightforward but essential; each one plays a crucial role in crafting a luscious texture, creamy taste, and inviting color that makes this Escalloped Cabbage Recipe truly comforting. From fresh cabbage to sharp cheddar, every component matters.
- Small to medium-sized cabbage: Cut into wedges with the core intact for structure and tenderness.
- Unsalted butter: Adds richness without overpowering the dish, perfect for the roux base.
- All-purpose flour: Creates the thick, velvety cheese sauce that coats the cabbage.
- Whole milk: Brings creaminess and smoothness to the sauce, enhancing the overall flavor.
- Mozzarella cheese: Melts beautifully for a stretchy, luscious texture.
- Sharp cheddar cheese: Offers bold flavor and a deliciously tangy bite.
- Paprika: Adds a subtle smoky sweetness and a pop of warm color.
- Kosher salt and freshly cracked black pepper: Essential seasonings for balancing and enhancing flavors.
How to Make Escalloped Cabbage Recipe
Step 1: Parboil the Cabbage Wedges
Start by bringing a pot of salted water to a lively boil. Gently add the cabbage wedges and let them parboil for about 1 to 3 minutes. This softens the cabbage, making sure it bakes to tender perfection without losing its slight bite. After that, drain the cabbage well and carefully slice off the cores to ensure even cooking.
Step 2: Prepare the Baking Dish
Preheat your oven to 350°F (175°C) so it’s nice and ready. Then, lightly grease a 9×9 inch baking dish with baking spray to keep the casserole from sticking and to create a beautiful crust on the edges. Arrange the par-cooked cabbage wedges in the dish like little green boats awaiting their cheesy bath.
Step 3: Craft the Cheese Sauce
In a nonstick skillet, melt the butter over medium heat. Whisk in the flour to create a smooth roux, keeping the whisk moving for 1 to 2 minutes to cook out any raw flour taste. Then gradually add the milk in batches, whisking continuously until your sauce thickens up to a luscious, creamy consistency. Turn off the heat and fold in the mozzarella and sharp cheddar until they melt completely, creating a silky, rich cheese sauce that you’ll want to savor on its own.
Step 4: Assemble and Bake
Pour the gooey cheese sauce evenly over the cabbage wedges in the baking dish. Sprinkle a light dusting of paprika on top for a hint of color and gentle smokiness. Slide the dish into the oven and bake for 20 to 25 minutes until you see bubbling edges and a golden, inviting top. This moment is where comfort meets charm, as the kitchen fills with the aroma of melting cheese and roasted cabbage.
How to Serve Escalloped Cabbage Recipe
Garnishes
For a touch of freshness and visual delight, try garnishing with freshly chopped parsley or chives. They add a subtle herbal note and brighten the dish beautifully. A sprinkle of extra paprika or a dash of cracked black pepper before serving can also lift the flavors and add that perfect finishing touch.
Side Dishes
This Escalloped Cabbage Recipe is hearty enough to stand alone, but pairing it with simple roasted potatoes, crusty bread, or a fresh green salad makes a well-rounded meal. If you want to add some protein, consider grilled chicken or pork chops to complement the creamy cabbage casserole.
Creative Ways to Present
For a fun twist, serve the cabbage wedges individually plated with a drizzle of the cheese sauce on top. You can also sprinkle with toasted breadcrumbs for a delightful crunch. To impress guests, present the whole casserole and let everyone help themselves, sharing laughs and seconds around the table.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the dish tightly with plastic wrap or transfer the leftovers to an airtight container. Store them in the refrigerator for up to 3 days. The flavors meld beautifully making the next-day servings even tastier.
Freezing
You can freeze the Escalloped Cabbage Recipe in a freezer-safe container for up to 2 months. Just make sure the casserole has cooled completely before freezing. Thaw in the refrigerator overnight before reheating for the best texture and flavor preservation.
Reheating
Reheat leftover escalloped cabbage in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. For a quicker option, microwave individual portions stirring halfway through. Adding a little extra cheese on top before reheating can revive that creamy, melty goodness.
FAQs
Can I use a different type of cabbage for this recipe?
Absolutely! While green cabbage is classic, you can experiment with savoy or even napa cabbage for a slightly different texture and flavor. Just keep an eye on the cooking time, as softer cabbages may parboil and bake faster.
Is this dish suitable for vegetarians?
Yes, this Escalloped Cabbage Recipe is vegetarian-friendly since it contains no meat or meat-based broths. Just be sure to use vegetarian cheese if you want to keep it strictly vegetarian.
Can I substitute the milk with a non-dairy alternative?
You can use unsweetened non-dairy milk like almond or oat milk, but the sauce might not be as rich or creamy. For better results, choose a full-fat non-dairy milk and consider adding a bit of nutritional yeast to boost cheesiness.
How spicy is this recipe?
This recipe is mild with just a gentle warmth from the paprika, which is mainly for color and subtle flavor. If you like a bit more kick, feel free to add some cayenne pepper or hot sauce to the cheese sauce.
Can I make this recipe gluten-free?
Yes! Use a gluten-free all-purpose flour blend instead of regular flour for the roux. Make sure your cheese and other ingredients don’t contain hidden gluten, and you’ll have a wonderfully gluten-free version of this delicious casserole.
Final Thoughts
This Escalloped Cabbage Recipe truly transforms humble cabbage into a luxurious, cheesy delight that everyone will rave about. It’s the kind of dish that feels like a warm hug on a plate, perfect for both weeknight dinners and special occasions. I wholeheartedly encourage you to give it a try—your taste buds will thank you for it!
Print
Escalloped Cabbage Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Escalloped Cabbage recipe features tender cabbage wedges smothered in a rich, creamy cheese sauce made with mozzarella and sharp cheddar, baked to bubbly golden perfection. It’s a comforting, easy side dish perfect for family dinners.
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
- 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 thoroughly 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 to prevent sticking.
- Arrange Cabbage: Set the parboiled cabbage wedges evenly into the prepared baking dish, ready for the cheese sauce.
- Make Cheese Sauce: In a nonstick skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour continuously for 1 to 2 minutes, forming a smooth roux without browning it. Gradually add the whole milk in batches, whisking constantly until the sauce thickens and is smooth. Remove from heat and stir in the mozzarella and sharp cheddar cheeses until fully melted and creamy. Season the sauce with kosher salt and freshly cracked black pepper to taste.
- Assemble the Casserole: Pour the creamy cheese sauce evenly over the cabbage wedges in the baking dish. Sprinkle the top lightly with paprika for color and a subtle smoky flavor.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes until the casserole is bubbly, the cheese sauce is set, and the top has turned a light golden brown.
- Serve: Remove from the oven and allow it to cool for a few minutes. Serve warm as a delicious and comforting side dish.
Notes
- Parboiling the cabbage slightly softens it while keeping it firm enough to hold its shape during baking.
- You can substitute the whole milk with 2% milk for a lighter option, but whole milk will result in a richer sauce.
- For extra flavor, add a pinch of nutmeg or garlic powder to the cheese sauce if desired.
- This dish pairs well with roasted meats or can be enjoyed as a vegetarian main course.
