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When you crave something cozy but want simplicity, this scalloped cabbage recipe always delivers. It transforms humble cabbage into a comforting, cheesy bake with just a handful of basics. Perfect for chilly nights or whenever your kitchen needs a warm aroma, it takes little effort but gives back plenty of flavor.
My family first tried scalloped cabbage during a snowy week when we had little else on hand. Now it is my go-to dish every time someone asks for second helpings.
Ingredients
- Chopped cabbage: Choose a firm medium head that feels heavy and crisp Bright leaves make for more tender layers
- Milk: Whole milk creates that classic creamy sauce A good-quality milk helps the dish feel rich
- Shredded cheese: Opt for sharp cheese like cheddar for flavor or try a blend for more complexity Grate your own for best melt
- Butter: Real unsalted butter builds a silky sauce Avoid spreads for the ideal texture
- All-purpose flour: This thickens the sauce evenly Sift for best results and avoid lumps
- Salt and pepper: Freshly cracked black pepper and kosher salt let you control seasoning Taste as you go for balance
- Breadcrumbs: Homemade or panko gives the top its crave-worthy crunch A light toasting before topping makes it even better
Step-by-Step Instructions
- Prep the Cabbage:
- Chop the cabbage into bite-sized pieces removing any tough outer leaves. Rinse and dry thoroughly for an even bake.
- Make the Roux:
- Melt butter in a saucepan using medium heat. Stir in the flour and let it cook for two minutes until bubbly and just starting to smell nutty. Do not rush this step or your sauce may taste raw.
- Create the Sauce:
- Slowly pour in the milk stirring constantly. Keep stirring over medium heat until the mixture thickens to a smooth gravy-like texture. Patience here makes for lump-free results.
- Melt in the Cheese:
- Reduce heat then add the shredded cheese by the handful. Stir each time until melted and smooth. Take care not to overheat which can make the cheese stringy.
- Layer the Cabbage:
- Add the chopped cabbage to a lightly greased baking dish. Arrange it in an even layer so the sauce can soak through.
- Pour and Top:
- Carefully pour the cheese sauce across the cabbage ensuring every piece gets a coating. Sprinkle breadcrumbs over the top for a golden finish.
- Bake:
- Place in a preheated 350 degree oven. Bake for about thirty five minutes checking for bubbling edges and a browned top. Let cool for five minutes before serving to allow everything to set.
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I love the way good sharp cheese brings the whole dish together. Once at a family reunion we ran out of potatoes and made this instead. It actually stole the spotlight from the usual casseroles.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. If you want to reheat simply pop it back in a medium oven until warmed through. The breadcrumb topping stays surprisingly crunchy when reheated this way.
Ingredient Substitutions
Swap in plant-based milk and vegan cheese for a dairy-free version. For extra flavor stir in a handful of sautéed onions or a pinch of smoked paprika to the sauce. If you cannot find good breadcrumbs crushed crackers can also make a tasty topping.
Serving Suggestions
This scalloped cabbage stands strong next to roasts grilled meats or as part of a vegetarian spread. For extra color serve with fresh parsley or chives scattered on top. It can also become a main course if you add cooked lentils or beans to the mix.
Cultural and Historical Context
Scalloped vegetables are a European tradition most often made with potatoes as a way to use up basics over a fire. Cabbage was a humble substitution during lean times and now remains a comforting staple. My grandmother made this to stretch her budget but now it feels indulgent and timeless.
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Recipe FAQs
- → Can I use different types of cheese?
Absolutely. Try sharp cheddar, Swiss, Gruyère, or even a blend to change up the flavor.
- → How do I prevent watery scalloped cabbage?
Drain any excess moisture from the cabbage before layering, and avoid overcooking the vegetable before assembling.
- → Is this dish gluten-free?
Use gluten-free all-purpose flour and breadcrumbs to make it suitable for gluten-free diets.
- → Can I prepare this in advance?
Yes, assemble ahead and refrigerate. Bake just before serving for the best texture and flavor.
- → What pairs well with scalloped cabbage?
It complements roasted or grilled meats and is delightful alongside crusty bread or a green salad.
- → Are fresh herbs needed or optional?
Herbs like parsley or thyme add brightness but are optional based on your taste preference.