Description
This Escalloped Cabbage recipe features tender cabbage wedges baked in a creamy, cheesy sauce made with mozzarella and sharp cheddar cheeses. The casserole is seasoned with a hint of paprika and baked until bubbly and golden, making it a comforting and flavorful side dish perfect for family dinners.
Ingredients
Vegetables
- 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact
Dairy and Fats
- 2 tablespoons unsalted butter
- 2 ½ cups whole milk
- 1 cup mozzarella cheese
- 1 cup sharp cheddar cheese
Pantry Staples
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Paprika, for garnish
Instructions
- Parboil Cabbage: Bring a pot of salted water to a boil. Add the cabbage wedges and parboil them for 1 to 3 minutes to soften slightly but keep their structure intact.
- Drain and Prepare Cabbage: Drain the cabbage well and slice the cores off the cabbages wedges carefully. Set aside.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with baking spray to prevent sticking.
- Arrange Cabbage: Place the par-cooked cabbage wedges neatly in the prepared baking dish, ensuring even spacing.
- Make Cheese Sauce – Roux: In a nonstick skillet, melt the butter over medium heat. Whisk in the all-purpose flour continuously for 1 to 2 minutes to cook out the raw flour taste and create a smooth roux.
- Make Cheese Sauce – Milk: Gradually whisk in the whole milk in batches, stirring consistently until the sauce thickens into a creamy consistency.
- Add Cheese: Turn off the heat and stir in the mozzarella and sharp cheddar cheeses until fully melted and smooth, creating a rich cheese sauce. Season with kosher salt and freshly cracked black pepper to taste.
- Assemble Casserole: Pour the cheese sauce evenly over the cabbage wedges in the baking dish. Sprinkle the top with paprika for color and a subtle smoky flavor.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the top turns golden brown.
- Serve: Remove from oven and serve warm. Enjoy this comforting escalloped cabbage as a delicious side dish or vegetarian main.
Notes
- Parboiling the cabbage helps soften it while retaining some texture to avoid mushiness.
- Use whole milk for a creamy cheese sauce; you can substitute with 2% milk but the sauce may be slightly less rich.
- For a crispier top, broil the casserole for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Adjust the amount of cheese to your preference for a milder or stronger cheese flavor.
- This dish can be made ahead and refrigerated before baking; add a few extra minutes to baking time if cold from fridge.
- To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch (use about half the amount for cornstarch).
