Description
A comforting and creamy escalloped cabbage casserole featuring tender cabbage wedges baked in a rich cheese sauce made with mozzarella and sharp cheddar, finished with a subtle paprika garnish. Perfect as a hearty side dish or a vegetarian main course.
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
- Kosher salt and 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 until slightly tender but still firm. Drain the water and slice the cores off the cabbage wedges to make serving easier.
- Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish with baking spray or butter to prevent sticking.
- Set Cabbage Wedges: Arrange the par-cooked cabbage wedges evenly into the prepared baking dish, ensuring they are spaced out for even cooking.
- Make Cheese Sauce: In a nonstick skillet over medium heat, melt the butter. Whisk in the flour, continuously stirring for 1 to 2 minutes to create a smooth roux. Gradually pour in the milk in batches, whisking constantly until the sauce thickens into a creamy consistency. Remove from heat and stir in the mozzarella and sharp cheddar cheeses until melted and smooth. Season with kosher salt and freshly cracked black pepper to taste.
- Assemble Casserole: Pour the prepared cheese sauce evenly over the cabbage wedges in the baking dish. Sprinkle a light dusting of paprika over the top for color and mild flavor.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, until the sauce is bubbly and the top is golden brown.
- Serve: Remove from the oven and let it cool slightly. Serve the escalloped cabbage warm as a comforting side or vegetarian entrée.
Notes
- Parboiling cabbage helps soften it without making it mushy during baking.
- Use freshly grated cheese for best melting and flavor.
- Adjust seasoning with salt and pepper according to taste preferences.
- For a lighter version, substitute whole milk with 2% milk or a milk alternative.
- This recipe can be doubled and baked in a larger dish for more servings.
