Description
This Escalloped Cabbage recipe is a comforting and cheesy casserole that combines tender parboiled cabbage wedges baked in a rich and creamy homemade cheese sauce. Perfect as a side dish for any meal, it offers a delightful blend of mozzarella and sharp cheddar cheeses with a subtle hint of paprika for garnish.
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 & 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 slightly without fully cooking. Drain the water and carefully slice off the cores from each cabbage wedge.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with baking spray to prevent sticking. Arrange the par-cooked cabbage wedges evenly in the dish.
- Make Cheese Sauce: In a nonstick skillet, melt the butter over medium heat. Whisk in the flour to form a roux and continue whisking for 1 to 2 minutes until lightly golden and fragrant. Gradually add the milk in batches, whisking continuously to avoid lumps, until the sauce thickens and becomes smooth.
- Add Cheese: Remove the skillet from heat and stir in the mozzarella and sharp cheddar cheeses until fully melted and smooth, creating a creamy cheese sauce. Season with kosher salt and freshly cracked black pepper to taste.
- Assemble Casserole: Pour the cheese sauce evenly over the cabbage wedges in the baking dish. Sprinkle paprika on top for an added touch of color and mild flavor.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the dish is bubbly and the top turns a light golden color.
- Serve: Remove from the oven and serve warm as a delicious side dish or vegetarian main course. Enjoy your creamy, cheesy escalloped cabbage!
Notes
- Be careful not to overcook the cabbage during parboiling; it should be slightly tender but still firm to hold shape during baking.
- For a sharper flavor, you can substitute some cheddar with other cheeses like Gruyère or Parmesan.
- This dish pairs wonderfully with roasted meats or can be served as a comforting vegetarian entrée.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Use whole milk for a creamy sauce, but you can opt for 2% milk for a lighter version, although it may be less rich.
