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
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, 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.
