If you’ve been searching for a comforting, cozy dish that brings a fresh twist to classic cabbage, then this Escalloped Cabbage Recipe is exactly what you need in your kitchen repertoire. This dish masterfully combines tender, lightly parboiled cabbage with a luscious, cheesy sauce that’s both creamy and rich, then finishes with a golden, bubbly bake that’s simply irresistible. Whether you’re looking to change up your vegetable side game or want a hearty vegetarian main, this recipe proves just how versatile and delicious cabbage can be. Let’s dive into all the delicious details together!
Ingredients You’ll Need
The beauty of this Escalloped Cabbage Recipe lies in its simplicity—each ingredient plays its own vital role, creating a harmony of flavor and texture that’s hard to beat. From the fresh crunch of cabbage to the creamy, cheesy sauce that brings everything together, these essentials make the dish both satisfying and a breeze to prepare.
- Cabbage (1 small to medium-sized): Choosing a tender head ensures the wedges hold up well but stay soft after baking.
- Unsalted butter (2 tablespoons): Provides a rich base for the cheese sauce without adding extra salt.
- All-purpose flour (2 tablespoons): The secret to thickening the sauce to just the right consistency.
- Whole milk (2 ½ cups): Adds creaminess and balances the richness of the cheeses perfectly.
- Mozzarella cheese (1 cup): Offers gooey meltiness and a mild milky flavor that complements sharper cheese.
- Sharp cheddar cheese (1 cup): Adds bold, tangy depth that elevates the sauce from simple to spectacular.
- Paprika: A sprinkle for color and a subtle smoky note that finishes the dish beautifully.
- Kosher salt and freshly cracked black pepper: Essential for seasoning and bringing out the best flavors in every bite.
How to Make Escalloped Cabbage Recipe
Step 1: Parboil the Cabbage Wedges
Start by bringing a pot of salted water to a boil—seasoning the water pays off by seasoning the cabbage itself. Add the cabbage wedges and parboil them gently for 1 to 3 minutes; this softens them just enough to become tender while still holding their shape during baking. Once done, drain and carefully slice off the tough cores, leaving you with perfect cabbage pieces ready for the casserole.
Step 2: Prepare Your Baking Dish and Oven
While the cabbage cools slightly, preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with baking spray to ensure your escalloped cabbage doesn’t stick and can be served easily once baked. Setting the cabbage wedges snugly into the dish creates a lovely presentation and ensures even cooking.
Step 3: Craft the Creamy Cheese Sauce
This step truly transforms the dish. In a nonstick skillet, melt your butter over medium heat. Whisk in the flour continuously to make a smooth roux—this helps thicken the sauce later on, so patience here really pays off. Gradually add the milk in batches, whisking constantly until the sauce thickens to a luscious gravy-like texture. Remove from heat, then stir in your mozzarella and sharp cheddar cheeses until everything melts into one velvety, gooey sauce. It’s pure magic.
Step 4: Assemble and Bake
Pour the glorious cheese sauce generously over the cabbage wedges in the dish, making sure every bit is coated in cheesy goodness. Finish with a sprinkle of paprika for color and a touch of smoky warmth. Slide the dish into your preheated oven and bake for 20 to 25 minutes, until bubbly and golden on top. Watching the cheese brown lightly is always a satisfying moment!
Step 5: Serve Warm and Enjoy
Once baked, let your casserole rest a few minutes before serving. The cheese sauce will set just slightly, making each slice clean and luscious. This dish shines warm and fresh, ready to impress anyone lucky enough to dig in.
How to Serve Escalloped Cabbage Recipe
Garnishes
A simple garnish can elevate the dish and add a fresh contrast. Try a handful of finely chopped fresh parsley or chives for a burst of color and a mild oniony freshness. A lemon zest sprinkle can brighten the dish, balancing the richness with a citrusy note. These touches make the experience even more special.
Side Dishes
Escalloped cabbage holds its own as a star, but pairing it with light, complementary sides takes your meal next level. Crisp roasted potatoes or a fresh garden salad work wonderfully alongside, offering texture and an herbal counterpoint. For a heartier option, serve with your favorite roasted chicken or baked fish—this dish adapts like a dream to many mains.
Creative Ways to Present
Looking to impress at your next dinner? Present escalloped cabbage wedges stacked elegantly on a serving platter with the cheese sauce drizzling down the sides for a rustic yet refined look. Individual ramekins or small cast-iron skillets offer charming personal portions, perfect for holidays or potlucks. Don’t shy away from adding a sprinkle of toasted breadcrumbs for extra crunch if you want to switch things up.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be tricky!), simply allow the dish to cool completely, cover tightly with plastic wrap or transfer to an airtight container, and refrigerate. The flavors mellow wonderfully overnight, making it an even better second-day meal. It will keep fresh for up to 3 days.
Freezing
This Escalloped Cabbage Recipe freezes surprisingly well. After baking and cooling, portion it into freezer-safe containers and pop them in the freezer. For best quality, consume within 2 months. When frozen, it’s a fantastic ready-made meal that saves time while still tasting homemade and fresh.
Reheating
To reheat, thaw in the fridge overnight if frozen. Warm the casserole in a 350°F oven until heated through and bubbly, about 15-20 minutes. Avoid microwaving if possible to preserve the creamy texture and prevent the cheese sauce from separating. A gentle reheat keeps the cabbage tender and the cheese sauce luscious.
FAQs
Can I use another type of cabbage for this recipe?
Absolutely! While green cabbage is traditional here, savoy or napa cabbage can work too, offering a slightly different texture and flavor. Just adjust parboiling time slightly to ensure tenderness.
Is it possible to make this recipe dairy-free?
Yes, you can try substituting the butter with a plant-based spread and using dairy-free milk alternatives like oat or almond milk. Choose vegan cheese blends for similar melty results, though the flavor and texture will change slightly.
How do I know when the escalloped cabbage is fully cooked?
The cabbage should be tender enough to pierce easily with a fork but still hold its shape. The cheese sauce should be bubbling and golden on top, signaling that the dish is perfectly baked.
Can I prepare parts of the recipe the day before?
Definitely. You can parboil the cabbage and prepare the cheese sauce ahead, storing both separately in the fridge. Assemble and bake freshly on the day you plan to serve for the best texture.
What’s the best cheese combination if I don’t have mozzarella or cheddar?
Try using a mix of fontina and gouda for a creamy, flavorful sauce or even Swiss and provolone for a slightly different but equally delicious twist. The key is to use cheeses that melt well and have complementary flavors.
Final Thoughts
There’s something so satisfying about warming up with a dish that feels both hearty and fresh, and this Escalloped Cabbage Recipe does just that with ease and grace. It’s a wonderful way to spotlight cabbage in a new light, marrying familiar flavors with a comforting texture you’ll crave again and again. I encourage you to give this recipe a try and watch it become a beloved staple on your table!
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 baked in a rich, creamy cheese sauce made with mozzarella and sharp cheddar. It’s a comforting casserole dish perfect as a hearty side or a vegetarian main, showcasing the natural sweetness of cabbage enhanced by a velvety, cheesy topping and a hint of paprika.
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, shredded
- 1 cup sharp cheddar cheese, shredded
Seasoning and Garnish
- 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 them for 1 to 3 minutes until slightly tender but still firm.
- Drain and Prepare Cabbage: Drain the cabbage and slice the cores off the wedges to make them easier to eat.
- 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: Set the par-cooked cabbage wedges evenly into the prepared baking dish.
- Make Cheese Sauce: In a nonstick skillet over medium heat, melt the butter. Whisk in the flour continuously for 1 to 2 minutes to create a roux without browning it.
- Thicken Sauce: Gradually whisk in the whole milk in batches, stirring constantly until the sauce thickens and becomes smooth.
- Add Cheese: Turn off the heat and stir in the shredded mozzarella and cheddar cheeses until they melt fully into a creamy sauce.
- Assemble Casserole: Pour the creamy cheese sauce evenly over the cabbage wedges in the baking dish.
- Garnish: Sprinkle a light dusting of paprika over the top for color and a subtle smoky flavor.
- Bake: Place the casserole into the preheated oven and bake for 20 to 25 minutes until bubbly and golden on top.
- Serve: Remove from the oven and serve warm, enjoying the rich, cheesy comfort of this escalloped cabbage dish.
Notes
- Parboiling the cabbage slightly softens it without making it mushy, ensuring it cooks evenly in the oven.
- You can substitute whole milk with 2% milk for a lighter version, though the sauce may be slightly less creamy.
- Use freshly shredded cheese instead of pre-shredded for better melting and flavor.
- For a sharper flavor, try adding a pinch of garlic powder or mustard powder to the cheese sauce.
- This dish pairs well with roasted meats or as a vegetarian main with a crisp green salad.
