If you’re looking for a comforting side dish that feels both nostalgic and fresh, this Escalloped Cabbage with Cheesy Sauce Recipe is one you don’t want to miss. It’s a heartwarming casserole where tender cabbage wedges are wrapped in a dreamy, velvety cheese sauce, then baked to bubbly, golden perfection. What makes this dish truly special is the harmonious blend of mild mozzarella and sharp cheddar melting together to create a sauce that clings lovingly to each cabbage piece. Whether you’re revisiting a classic or discovering it for the first time, this recipe brings simple ingredients to life in a way that feels like a warm hug from the inside out.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering all the ingredients for this Escalloped Cabbage with Cheesy Sauce Recipe is refreshingly straightforward. Each component plays a vital role in building layers of flavor, texture, and color that make this dish shine in any meal.
- 1 small to medium-sized cabbage, cut into 6 to 8 wedges: The star of the dish, its natural sweetness and crunch balance perfectly with the creamy sauce.
- 2 tablespoons unsalted butter: Provides a rich base for the roux and adds a subtle nutty flavor.
- 2 tablespoons all-purpose flour: Helps create the thick, luscious cheese sauce by acting as a thickening agent.
- 2 ½ cups whole milk: Adds creaminess and smoothness, making the sauce silky without overwhelming the cabbage.
- 1 cup mozzarella cheese: Offers gooey meltiness and a mild flavor that balances the sharp cheddar.
- 1 cup sharp cheddar cheese: Brings bold, tangy taste and beautiful golden color to the sauce.
- Paprika, for garnish: Adds a touch of warmth and a lovely pop of color on top.
- Kosher salt and freshly cracked black pepper, to taste: Essential seasonings that brighten and enhance all the flavors.
How to Make Escalloped Cabbage with Cheesy Sauce Recipe
Step 1: Parboil the Cabbage
The very first step is to soften the cabbage just enough so it doesn’t turn mushy during baking. Bring a large pot of salted water to a boil, then add your cabbage wedges. Let them parboil for 1 to 3 minutes—this brief bath starts to tenderize the cabbage layers while preserving that lovely snap.
Step 2: Prepare the Baking Dish
While the cabbage cooks, preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with baking spray or butter; this simple step ensures the casserole won’t stick and makes for easy cleanup. Once parboiled, drain the cabbage and carefully slice the cores off each wedge before arranging them neatly in your baking dish.
Step 3: Make the Cheese Sauce
Now for the magic: the cheesy sauce. Melt butter in a nonstick skillet over medium heat, then whisk in the flour right away to make a smooth roux. Keep whisking for 1 to 2 minutes to eliminate any raw flour taste. Gradually pour in the milk, continuing to whisk until the mixture thickens beautifully into a velvety base. Turn off the heat and stir in both the mozzarella and sharp cheddar cheeses until completely melted and silky.
Step 4: Assemble and Bake
Pour your luscious cheese sauce evenly over the cabbage wedges in the baking dish, making sure each section is hugged by the creamy topping. Sprinkle a dusting of paprika atop for that inviting, warm color. Bake the casserole for 20 to 25 minutes until it’s bubbling, golden, and irresistibly fragrant.
Step 5: Serve and Enjoy
Serve your Escalloped Cabbage with Cheesy Sauce Recipe hot from the oven for the best experience. The contrast between that tender, layered cabbage and thick, gooey cheese will have everyone asking for seconds.
How to Serve Escalloped Cabbage with Cheesy Sauce Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or chives adds a touch of brightness and color that complements the rich sauce wonderfully. You can also finish with a few extra cracks of black pepper or even a light drizzle of good olive oil for a subtle boost.
Side Dishes
This dish pairs beautifully with protein-rich options like roasted chicken, grilled pork chops, or even a baked salmon fillet. The creamy cabbage casserole helps balance hearty mains while adding a veggie-packed component to the plate. For a vegetarian feast, serve it alongside garlic bread or a crisp green salad.
Creative Ways to Present
For a stunning presentation, slice the baked casserole like a pie to reveal the cheesy layers within the cabbage wedges. You can also serve individual portions in small ramekins, sprinkling paprika freshly on top just before serving for an extra pop of warmth and color.
Make Ahead and Storage
Storing Leftovers
Leftover Escalloped Cabbage with Cheesy Sauce Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making it even more comforting the next day.
Freezing
If you want to stash away some for later, freeze the cooled casserole in a freezer-safe container for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating for best texture.
Reheating
To warm up leftovers, bake covered in a preheated 350°F (175°C) oven until heated through, about 15-20 minutes. You can also microwave portions on medium power, stirring halfway, though oven reheating keeps the cheese sauce silky and prevents it from drying out.
FAQs
Can I use green cabbage instead of the small to medium-sized cabbage?
Absolutely! Green cabbage works perfectly for this Escalloped Cabbage with Cheesy Sauce Recipe. Just make sure to adjust cooking times slightly if your wedges are larger to ensure they become tender.
Is it possible to make this recipe vegan or dairy-free?
You can adapt the dish by swapping butter for plant-based margarine, using a dairy-free milk alternative, and choosing vegan cheese options that melt well. The texture will vary a bit, but it can still be delicious!
Can I add other vegetables to this casserole?
Yes, feel free to mix in thinly sliced potatoes or carrots for extra heartiness. Just parboil them along with the cabbage to make sure everything cooks evenly during baking.
What can I use if I don’t have paprika for garnish?
Smoked paprika adds a lovely depth, but you can use a light sprinkle of cayenne, chili powder, or simply fresh herbs to brighten the top of the dish in place of paprika.
How do I prevent the cheesy sauce from separating?
Be sure to whisk continuously while making the roux, and add the milk gradually to avoid lumps. Also, remove the sauce from heat before stirring in cheese to keep it smooth and glossy.
Final Thoughts
This Escalloped Cabbage with Cheesy Sauce Recipe is one of those timeless dishes that reminds you how comforting simple ingredients can be when prepared with care. It’s easy enough for any weeknight yet special enough to share at gatherings. Once you try it, you’ll have a new favorite side that pairs beautifully with everything and warms the soul every time.
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Escalloped Cabbage with Cheesy Sauce 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 smothered in a creamy, cheesy sauce made with mozzarella and sharp cheddar. Parboiled cabbage is baked in a luscious roux-based cheese sauce until bubbly and golden, creating a comforting and flavorful vegetarian casserole perfect as a side or main dish.
Ingredients
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 and 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 them slightly while preserving their shape.
- Drain and Prep Cabbage: Drain the water from the cabbage and then slice the cores off each wedge, preparing them for the casserole.
- Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish with baking spray to ensure easy removal of the casserole.
- Arrange Cabbage: Place the par-cooked cabbage wedges into the prepared baking dish, arranging them evenly.
- Make Cheese Sauce: In a nonstick skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to create a roux, stirring continuously for 1 to 2 minutes until it’s lightly golden and fragrant.
- Incorporate Milk: Gradually whisk in the whole milk in batches, stirring constantly until the sauce thickens to a creamy consistency, ensuring no lumps form.
- 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.
- Assemble Casserole: Pour the cheese sauce evenly over the cabbage wedges in the baking dish. Sprinkle the top with paprika for a pop of color and flavor. Season with kosher salt and freshly cracked black pepper to taste.
- Bake: Place the baking dish in the oven and bake for 20 to 25 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Remove from the oven and let cool slightly. Serve warm as a hearty side dish or vegetarian main course.
Notes
- Parboiling the cabbage softens it just enough to ensure tenderness while maintaining the wedges’ shape during baking.
- You can substitute milk with a lower-fat variety if desired, but whole milk provides the creamiest sauce.
- Try different cheeses like Gruyère or Monterey Jack for a unique flavor twist.
- Adjust the seasoning at the end according to your taste preferences.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
