Creamy Escalloped Cabbage with milk, cheese, butter, flour, and paprika. Comfort food that’ll change how you feel about cabbage—really.

You ever find yourself staring into your fridge like it’s supposed to inspire you? That was me. Tuesday night. Hungry. Zero plan. One sad little head of cabbage, hanging out in the crisper drawer, next to a forgotten lemon and half a stick of butter that had seen better days.

I almost closed the door and ordered takeout, but something stopped me. Maybe it was the sharp cheddar I remembered was buried in the cheese drawer. Or maybe I just wanted to see if I could make something actually tasty with cabbage for once in my life.

That night, I made Escalloped Cabbage. I didn’t have a recipe. I kind of winged it—boiled the cabbage a bit, whipped up a roux, dumped in some cheese, crossed my fingers. When it came out of the oven bubbling and golden, I was still skeptical.

But then I took a bite. And I’ll be honest—I almost cried. It was that good. Comforting. Creamy. A little crunchy around the edges. And the cabbage? Somehow the perfect base.

I’ve made this dish so many times since. Sometimes it’s the star of the show, sometimes it’s the side dish that disappears first. And every time, I think back to that night when cabbage finally earned its place on my favorites list.

Why You’ll Love This Escalloped Cabbage Recipe?

It’s cheesy. It’s warm. It’s unexpected. Like a surprise hug from someone who usually just fist-bumps.

But really—this Escalloped Cabbage is the kind of recipe that makes you rethink everything you assumed about this vegetable. It’s not boiled and bland. It’s not that weird coleslaw your aunt brings to every BBQ. It’s soft, slightly sweet, and covered in a rich, homemade cheese sauce that would honestly make cardboard taste good.

The cabbage gets parboiled so it doesn’t turn to mush in the oven. And the cheese sauce? It’s made from scratch but super simple. It’s also customizable, which is good because, let’s be honest, I don’t always measure things right. Or have the “right” cheese.

It’s humble food. But the kind that tastes like a big deal when you’re eating it.

Ingredient Notes:

Here’s the ingredient list. I’ll throw in a few notes too, because I’ve definitely made this in a “whatever, it’ll be fine” way… and it usually is.

Cabbage – One small to medium head. Don’t get fancy. Just cut it into wedges and don’t throw out the core until after boiling. It keeps them together.
Butter (2 tbsp) – Salted or unsalted, whatever you have. If it’s rock solid, microwave it for like 10 seconds so it’s not impossible to work with.
Flour (2 tbsp) – Plain old all-purpose. You just need it to thicken the sauce.
Whole milk (2½ cups) – I’ve used 2%. Once I used oat milk because that’s all I had. It worked. Sort of.
Cheddar cheese (1 cup) – Sharp is best. I once used mild and it was… meh.
Mozzarella (1 cup) – For meltiness. If you’re out, you can sub Swiss, provolone, whatever melts.
Paprika – Totally optional, but makes it look fancy and adds a subtle smoky vibe.
Salt and pepper – Don’t skip these. Seriously. Cabbage needs it.

How To Make Escalloped Cabbage?

Step 1: Boil the cabbage… but barely
Cut your cabbage into 6–8 wedges, core intact. Toss them in boiling salted water for 2–3 minutes. Just enough to take the edge off. Drain them and let them cool a bit. Then, carefully slice off the core. Try not to burn your fingers like I always do.

Step 2: Prep your baking dish
Preheat the oven to 350°F and grease a baking dish—9×9 works, but I’ve used whatever’s clean. Lay the cabbage wedges in like puzzle pieces. It’s okay if they overlap a bit.

Step 3: Make the cheese sauce
Melt the butter in a pan, then whisk in the flour until smooth. Cook it for about 1–2 minutes to get that nutty smell going (but don’t let it burn!). Slowly whisk in the milk. It’ll look lumpy at first—just keep going. It’ll smooth out. Once it thickens, turn off the heat and stir in the cheese. Season to taste.

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Step 4: Assemble and bake
Pour the cheese sauce over the cabbage like you’re giving it a blanket of love. Sprinkle paprika on top if you’re feeling fancy. Bake for 20–25 minutes, or until it’s bubbling and golden and you want to dive in face first.

Step 5: Let it sit… or not
If you can, let it rest for 5–10 minutes. It firms up and scoops better. But hey, I’ve eaten it straight out of the dish with a fork. No shame.

Storage Options:

Fridge: Airtight container, 3–4 days. Still tastes amazing.
Freezer: Technically you can freeze it. I did once, and while it wasn’t as dreamy, it held up. Reheat gently with a splash of milk.

Microwaving works, but the oven brings back the crispy bits on top. Worth it.

Variations and Substitutions:

Add bacon or pancetta – Because yes.
Top with breadcrumbs – Toasted in butter. You’ll thank me.
Try other cheeses – Gruyère, fontina, even cream cheese if you’re wild.
Spice it up – Cayenne, chili flakes, or hot sauce in the sauce? Do it.
Make it dairy-free – Vegan butter, oat milk, and a plant-based cheese blend. It works better than you’d think.

What to Serve with Escalloped Cabbage?

Roasted chicken or pork – Classic pairings.
Grilled sausage – Especially with mustard.
Crusty bread – Cheese sauce sopping heaven.
Simple green salad – To tell yourself you’re being healthy.
Mashed potatoes – Yeah, we’re going full comfort here.

Frequently Asked Questions:

Will this make my house smell like cabbage?
A little. But more like cheesy, cozy cabbage. Not gym socks. Big difference.

Can I prep it ahead?
Yep. Assemble, refrigerate, and bake when ready. Might need a few extra minutes if it’s cold.

Do I need exact measurements?
Not really. A little more cheese, a little less milk… this recipe forgives you. I’ve never made it exactly the same twice.

So yeah—Escalloped Cabbage. The dish I didn’t know I needed until I stumbled into it. It’s creamy, cheesy, weirdly wonderful, and it always hits the spot.

If you make it, let me know how it goes. Did you wing it too? Add bacon? Forget the paprika? I’m all ears. Cabbage might not have been the hero we expected… but it’s here to stay.

Let’s chat casserole—I want to hear your story.

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Planning to try this recipe soon? Pin it for a quick find later!

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