Description
This Escalloped Cabbage recipe features tender cabbage wedges smothered in a creamy, cheesy sauce made with mozzarella and sharp cheddar. Parboiled cabbage is baked in a luscious roux-based cheese sauce until bubbly and golden, creating a comforting and flavorful vegetarian casserole perfect as a side or main dish.
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
- 1 cup sharp cheddar cheese
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 for 1 to 3 minutes to soften them slightly while preserving their shape.
- Drain and Prep Cabbage: Drain the water from the cabbage and then slice the cores off each wedge, preparing them for the casserole.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with baking spray to ensure easy removal of the casserole.
- Arrange Cabbage: Place the par-cooked cabbage wedges into the prepared baking dish, arranging them evenly.
- Make Cheese Sauce: In a nonstick skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to create a roux, stirring continuously for 1 to 2 minutes until it’s lightly golden and fragrant.
- Incorporate Milk: Gradually whisk in the whole milk in batches, stirring constantly until the sauce thickens to a creamy consistency, ensuring no lumps form.
- 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.
- Assemble Casserole: Pour the cheese sauce evenly over the cabbage wedges in the baking dish. Sprinkle the top with paprika for a pop of color and flavor. Season with kosher salt and freshly cracked black pepper to taste.
- Bake: Place the baking dish in the oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Remove from the oven and let cool slightly. Serve warm as a hearty side dish or vegetarian main course.
Notes
- Parboiling the cabbage softens it just enough to ensure tenderness while maintaining the wedges’ shape during baking.
- You can substitute milk with a lower-fat variety if desired, but whole milk provides the creamiest sauce.
- Try different cheeses like Gruyère or Monterey Jack for a unique flavor twist.
- Adjust the seasoning at the end according to your taste preferences.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
