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
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
- 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.
