If you love a comforting dish that feels like a warm hug on a plate, then you are going to adore this Escalloped Cabbage Recipe. Tender cabbage wedges smothered in a luscious, creamy cheese sauce and baked until bubbly and golden, this is a timeless casserole that brings out the best in humble cabbage. Whether you’re looking for a cozy family meal or a side dish that elevates your dinner spread, this recipe offers irresistible flavor with a simplicity that makes it a true kitchen favorite.
Ingredients You’ll Need
The beauty of this Escalloped Cabbage Recipe lies in its simplicity—the ingredients are straightforward but each one plays a crucial role in building layers of flavor, texture, and color that make this dish sing.
- Cabbage: Choose a small to medium head with a sturdy core; it holds the wedges together during baking for that perfect soft yet structured bite.
- Unsalted Butter: Essential for creating a smooth, rich roux that forms the base of the creamy cheese sauce.
- All-Purpose Flour: Combines with butter to thicken the sauce beautifully, ensuring it clings to every cabbage wedge.
- Whole Milk: Provides the silky liquid that turns to luxurious sauce, giving the dish its comforting creaminess.
- Mozzarella Cheese: Melts wonderfully to lend a stringy, gooey texture that’s simply irresistible.
- Sharp Cheddar Cheese: Brings a bold, tangy flavor that perfectly balances the mildness of the mozzarella and cabbage.
- Paprika: Adds a dash of color and a subtle smoky note as a finishing touch.
- Kosher Salt and Freshly Cracked Black Pepper: Season the cabbage and sauce, enhancing every natural flavor.
How to Make Escalloped Cabbage Recipe
Step 1: Parboil the Cabbage
Start by bringing a pot of salted water to a gentle boil. Adding salt helps season the cabbage right from the start and brings out its natural flavor. Place the cabbage wedges into the boiling water and let them soften for just 1 to 3 minutes; this parboiling step is key as it tenderizes the cabbage without making it mushy. Once par-cooked, drain well and carefully slice off the cores from each wedge to make eating easier later on.
Step 2: Prepare Your Baking Dish
While the oven warms up to 350°F (175°C), grease a 9 by 9 inch baking dish generously with baking spray. This prevents sticking and helps the casserole brown evenly. Arrange the parboiled cabbage wedges snugly in the dish so each piece gets an even cheese coating later on.
Step 3: Make the Cheese Sauce
Now for the luscious sauce that makes this recipe truly special! Melt the butter in a nonstick skillet over medium heat, then whisk in the flour to form a roux. Keep whisking for 1 to 2 minutes so the flour cooks through and loses its raw taste. Slowly add the whole milk in batches, whisking constantly to avoid lumps. Continue stirring until the sauce thickens into a velvety consistency. Turn off the heat, then stir in the mozzarella and sharp cheddar cheeses until melted and smooth—this cheesy blend is pure magic!
Step 4: Assemble and Bake
Pour the molten cheese sauce over your cabbage wedges, making sure each wedge is generously covered. Sprinkle the surface with paprika for that gorgeous, appetizing color. Now place the dish in your preheated oven and bake for 20 to 25 minutes—or until the sauce is bubbling and the top has beautifully golden spots. This final bake brings all the flavors together and gives the Escalloped Cabbage Recipe its irresistible finish.
How to Serve Escalloped Cabbage Recipe
Garnishes
A simple touch of extra paprika adds warmth and color, but you can also sprinkle freshly chopped parsley or chives for a burst of freshness and a pop of green. A light drizzle of extra virgin olive oil right before serving can add a nice sheen and subtle richness.
Side Dishes
This cheesy cabbage casserole pairs wonderfully with hearty roasted meats like pork or chicken, or alongside a crisp garden salad for a lighter meal. Creamy mashed potatoes or buttered dinner rolls also complement the dish perfectly, balancing richness with comforting textures.
Creative Ways to Present
For a family dinner, serve Escalloped Cabbage Recipe right from the baking dish to highlight its rustic charm. For guests, consider plating individual wedges with a drizzle of the cheese sauce from the dish, garnished elegantly with herbs and a pinch of paprika for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover Escalloped Cabbage Recipe in an airtight container and refrigerate. It will stay fresh and tasty for 3 to 4 days. The flavors deepen as it rests, making leftovers even better in some ways!
Freezing
This dish freezes well thanks to the cabbage’s firm texture and the creamy sauce. Transfer cooled leftovers into a freezer-safe container or zip-top bag and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a 350°F oven until warmed through, about 15 to 20 minutes. Cover with foil if the top browns too quickly. Alternatively, microwave individual portions on medium power in short increments to keep the cabbage tender and the sauce creamy.
FAQs
Can I use a different type of cheese in the Escalloped Cabbage Recipe?
Absolutely! While mozzarella and sharp cheddar provide an excellent flavor and melt quality, you can experiment with gruyere, gouda, or Monterey Jack for different notes. Just be sure to use cheeses that melt well into a creamy sauce.
Is it possible to make this dish vegan or dairy-free?
Yes! Substitute dairy butter with plant-based margarine and use a non-dairy milk like almond or soy. Vegan cheese alternatives can replace mozzarella and cheddar, though the sauce might be less creamy but still delicious!
How can I add more texture or crunch to this casserole?
Sprinkling toasted breadcrumbs or crushed nuts on top before baking can add a lovely crunch that contrasts beautifully with the soft cabbage and creamy sauce.
Can I prepare parts of the Escalloped Cabbage Recipe ahead of time?
Definitely! You can parboil the cabbage and prepare the cheese sauce a day ahead. Assemble the casserole right before baking to save time on a busy day or for easy entertaining.
What if my cabbage wedges fall apart during parboiling?
Try parboiling for a shorter time and ensure your cabbage wedge cores are intact when you start. The core helps hold the wedge together, so removing it only after parboiling keeps them sturdy yet tender.
Final Thoughts
You really can’t go wrong with this Escalloped Cabbage Recipe. It takes something as simple as cabbage and transforms it into a dish packed with creamy, cheesy goodness that everyone will be asking for again and again. So grab that head of cabbage and some cheese, and make yourself a meal that’s as satisfying as a cozy conversation with an old friend.
Print
Escalloped Cabbage Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Escalloped Cabbage recipe features tender cabbage wedges baked in a creamy, cheesy sauce made with mozzarella and sharp cheddar cheeses. The casserole is seasoned with a hint of paprika and baked until bubbly and golden, making it a comforting and flavorful side dish perfect for family dinners.
Ingredients
Vegetables
- 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact
Dairy and Fats
- 2 tablespoons unsalted butter
- 2 ½ cups whole milk
- 1 cup mozzarella cheese
- 1 cup sharp cheddar cheese
Pantry Staples
- 2 tablespoons all-purpose flour
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- Paprika, for garnish
Instructions
- Parboil Cabbage: Bring a pot of salted water to a boil. Add the cabbage wedges and parboil them for 1 to 3 minutes to soften slightly but keep their structure intact.
- Drain and Prepare Cabbage: Drain the cabbage well and slice the cores off the cabbages wedges carefully. Set aside.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with baking spray to prevent sticking.
- Arrange Cabbage: Place the par-cooked cabbage wedges neatly in the prepared baking dish, ensuring even spacing.
- Make Cheese Sauce – Roux: In a nonstick skillet, melt the butter over medium heat. Whisk in the all-purpose flour continuously for 1 to 2 minutes to cook out the raw flour taste and create a smooth roux.
- Make Cheese Sauce – Milk: Gradually whisk in the whole milk in batches, stirring consistently until the sauce thickens into a creamy consistency.
- 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. 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 the top with paprika for color and a subtle smoky flavor.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the top turns golden brown.
- Serve: Remove from oven and serve warm. Enjoy this comforting escalloped cabbage as a delicious side dish or vegetarian main.
Notes
- Parboiling the cabbage helps soften it while retaining some texture to avoid mushiness.
- Use whole milk for a creamy cheese sauce; you can substitute with 2% milk but the sauce may be slightly less rich.
- For a crispier top, broil the casserole for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- Adjust the amount of cheese to your preference for a milder or stronger cheese flavor.
- This dish can be made ahead and refrigerated before baking; add a few extra minutes to baking time if cold from fridge.
- To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch (use about half the amount for cornstarch).
