Escalloped Cabbage

This Escalloped Cabbage is a comforting and cheesy side dish that transforms humble cabbage into a rich, creamy delight. With its golden, bubbly cheese topping and tender cabbage wedges bathed in a velvety sauce, this dish is perfect for holidays, family dinners, or anytime you want to elevate your meal. It’s easy to prepare and packed with flavor!

Ingredients

• 1 small to medium-sized cabbage, cut into 6–8 wedges (leaving the core intact to hold the wedges together)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2½ cups whole milk
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp cheddar cheese
• Kosher salt and freshly cracked black pepper, to taste
• Paprika, for garnish

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the cabbage wedges snugly.

Step 2: Prepare the Cabbage

1. Bring a large pot of salted water to a boil. Add the cabbage wedges and blanch them for 3–4 minutes, just until slightly softened but still firm.
2. Drain the cabbage and pat dry with paper towels to remove excess moisture. Arrange the wedges in the prepared baking dish, with the core side facing down.

Step 3: Make the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture turns light golden and smells nutty (this is your roux).
2. Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
3. Remove the sauce from heat and stir in the shredded mozzarella and cheddar cheeses until melted and smooth. Season the sauce with kosher salt and freshly cracked black pepper to taste.

Step 4: Assemble the Dish

1. Pour the cheese sauce evenly over the cabbage wedges, making sure each wedge is well-coated. Use a spoon to spread the sauce if needed.

Step 5: Bake

1. Sprinkle a pinch of paprika over the top for color and flavor.
2. Bake in the preheated oven for 25–30 minutes, or until the cabbage is tender and the sauce is bubbling and golden around the edges.

Step 6: Serve

1. Let the dish rest for 5 minutes before serving. Garnish with an additional sprinkle of paprika if desired. Serve warm as a side dish alongside roasted meats, mashed potatoes, or crusty bread.

Tips for Success

• Cabbage Selection: Choose a fresh, firm cabbage with tightly packed leaves for the best texture.
• Cheese Variations: Swap mozzarella for Monterey Jack or Gruyère for a different flavor profile.
• Add-ins: For extra flavor, sauté diced onions or garlic in the butter before making the roux. You can also add a pinch of cayenne pepper for a subtle kick.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to loosen the sauce if needed.

Why You’ll Love This Recipe

This Escalloped Cabbage takes a simple vegetable and turns it into a show-stopping side dish. The creamy cheese sauce pairs beautifully with the mild sweetness of the cabbage, while the golden, cheesy topping adds a touch of indulgence. Whether you’re serving it for Thanksgiving, Sunday supper, or a cozy weeknight dinner, this recipe is sure to impress. Dive into this comforting, cheesy goodness and enjoy every bite!