Escalloped Cabbage
This creamy and comforting Escalloped Cabbage combines tender cabbage wedges with a homemade cheese sauce, baked until golden and bubbly. A flavorful twist on traditional cabbage recipes and an excellent addition to any meal.
8 Servings
Ingredients
- 1 small to medium head of green cabbage cut into 6–8 wedges with the core intact
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- Paprika for garnish
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
Prepare the Cabbage:
- Bring a large pot of salted water to a boil. Add the cabbage wedges and parboil for 1 to 3 minutes. Drain thoroughly and allow to cool slightly. Carefully trim the cores from each wedge while keeping the wedges mostly intact.
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish with cooking spray or butter. Arrange the parboiled cabbage wedges in the prepared dish.
Make the Cheese Sauce:
- In a medium nonstick skillet, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to form a smooth roux. Gradually whisk in the milk, ensuring no lumps remain. Continue whisking until the sauce thickens enough to coat the back of a spoon.
Add the Cheese:
- Remove the skillet from heat. Stir in the mozzarella and cheddar cheeses until melted and fully incorporated. Season the sauce with salt and freshly cracked black pepper to taste.
Assemble the Casserole:
- Pour the cheese sauce evenly over the cabbage wedges. Sprinkle the top with paprika for color and flavor.
Bake:
- Transfer the dish to the preheated oven and bake uncovered for 20 to 25 minutes, or until the casserole is golden and bubbling.
Serve:
- Allow the dish to rest for a few minutes before serving. Serve warm as a comforting side dish.
Notes
To prepare this dish gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes a binding agent such as xanthan gum. Ensure all other ingredients, including cheese and spices, are certified gluten-free to avoid cross-contamination.