Escalloped cabbage made with cabbage, butter, flour, milk, mozzarella, and sharp cheddar cheese.
Table of Contents
I’ll admit it upfront: escalloped cabbage was not something I ever craved. If anything, cabbage felt like that vegetable you respect but don’t exactly get excited about. You know? The one that shows up boiled at family dinners, steaming quietly on the side, trying its best. But this version—this cheesy, bubbly, comforting escalloped cabbage—completely flipped the script for me.
The first time I made it, I wasn’t even convinced while it was baking. I remember standing in the kitchen thinking, Is this really going to be good… or am I just hungry? Turns out, it was very good. Like, “why is cabbage suddenly competing with mac and cheese?” good. And now, I make it on purpose. Regularly. Who am I?
This escalloped cabbage came into my life on a cold, low-energy evening—the kind where you want comfort food but don’t want to peel potatoes or babysit pasta water. I had a cabbage sitting in the fridge that I kept moving out of the way like, I’ll deal with you later. Later finally came, and honestly, expectations were not high.
But when that cabbage came out of the oven, covered in creamy cheese sauce and lightly golden on top, something shifted. It reminded me of those old-school casseroles that show up at family gatherings—nothing fancy, just reliable, comforting, and gone faster than anyone admits. One bite in and I felt that warm, nostalgic ohhh feeling. You know the one. Now escalloped cabbage is one of those recipes I quietly recommend to people and then wait for the text that says, “Okay, you were right.”
Why you’ll Love this Escalloped Cabbage?
Here’s where I get honest: I think escalloped cabbage works because it doesn’t try to hide what it is. It’s cabbage, yes—but it’s cabbage treated kindly. Parboiled just enough to soften, baked until tender, and wrapped in a cheese sauce that feels indulgent without crossing into heavy territory. The result is cozy, creamy, and surprisingly balanced.
It’s also one of those dishes that feels nostalgic, even if you’ve never had it before. Like something that could’ve been passed down on a handwritten recipe card. And while it’s technically a side dish, I’ve absolutely eaten it as dinner with a fork straight from the pan. No regrets.
Ingredient Notes
Let’s talk through the ingredients like we’re both leaning against the counter.
- Cabbage: Small to medium is best. Keeping the core on during parboiling helps the wedges hold together, which sounds fussy but actually saves frustration later.
- Butter & flour: This is a classic roux situation. Nothing complicated—just whisk and stay present. This isn’t the moment to check your phone.
- Whole milk: This gives the sauce that creamy, comforting texture. Lower-fat milk works, but it’s not quite the same vibe.
- Mozzarella: Melty and mild. It adds creaminess without overpowering the cabbage.
- Sharp cheddar: This is where the flavor really shows up. Sharp cheddar makes the dish feel intentional.
- Salt & pepper: Cabbage is polite—it needs encouragement. Season with confidence.
- Paprika: Mostly for looks, but I love that subtle warmth it adds on top.
How to Make Escalloped Cabbage?
This recipe isn’t hard—it just likes a little attention.
- Start by parboiling the cabbage.
Bring salted water to a boil and drop in the cabbage wedges. One to three minutes is enough—you’re just softening it slightly. Drain well, then carefully cut out the cores. This step helps the cabbage bake evenly later instead of staying crunchy in weird spots. - Prep the baking dish.
Preheat your oven to 350°F and grease a 9×9 dish. Arrange the cabbage wedges inside. It doesn’t need to be perfect—escalloped cabbage is forgiving like that. - Make the cheese sauce.
Melt butter in a skillet, whisk in flour, and cook briefly until smooth. Slowly add the milk, whisking until the sauce thickens. Turn off the heat and stir in both cheeses. Taste it. Adjust seasoning. This is where the magic really happens. - Assemble and bake.
Pour the sauce over the cabbage, making sure it finds its way into all the gaps. Sprinkle paprika on top and bake uncovered for 20–25 minutes, until bubbly and lightly golden. Let it rest for a few minutes before serving—it thickens slightly and behaves better on the plate.
Storage Options
Escalloped cabbage stores better than you might expect. Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave. The sauce thickens when cold, but loosens right back up once warmed—no drama.
Variations & Substitutions
Once you make escalloped cabbage once, your brain starts suggesting tweaks.
- Add protein: Ham, bacon, or sausage make it heartier and borderline main-dish material.
- Cheese swaps: Gruyère, Swiss, or pepper jack all work, just with different personalities.
- Add crunch: Breadcrumbs on top if you’re into texture contrast.
- Turn up the heat: Cayenne or smoked paprika adds warmth without overpowering.
- Lighten it slightly: Reduced-fat cheese works, though it’s a little less indulgent.
What to Serve With Escalloped Cabbage?
This dish plays well with classics.
- Roast chicken or pork: Cozy, reliable, always works.
- Baked ham: Especially good during holiday meals.
- Meatloaf: Comfort food squared.
- Grilled sausage: The richness balances nicely.
- A crisp salad: If you want something fresh alongside all that cheese.
FAQ
Does escalloped cabbage taste strong?
No—it’s mild, slightly sweet, and very comforting once baked.
Can I skip parboiling the cabbage?
You can, but the texture won’t be as tender. I wouldn’t skip it.
Can I make escalloped cabbage ahead of time?
Yes. Assemble it, refrigerate, and bake when ready. Add a few extra minutes if it’s cold.
Is this a side dish or a main dish?
Officially a side. Emotionally? It depends how hungry you are.
If you’ve ever wanted cabbage to surprise you—in a good way—this escalloped cabbage might be the recipe that changes things. If you try it, I really want to know: were you skeptical too, or were you already rooting for cabbage? Either way, tell me.
Escalloped Cabbage
Ingredients
- 1 small to medium head cabbage cut into 6–8 wedges with the core intact
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2½ cups whole milk
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- Kosher salt to taste
- Freshly cracked black pepper to taste
- Paprika for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the cabbage wedges and parboil for 1 to 3 minutes, just until slightly softened. Drain thoroughly, then carefully remove and discard the cores.
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with baking spray. Arrange the parboiled cabbage wedges evenly in the prepared dish and set aside.
- In a nonstick skillet set over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring continuously, until a smooth roux forms.
- Gradually whisk in the milk in small batches, stirring constantly to prevent lumps, until the sauce thickens and becomes smooth.
- Remove the skillet from the heat and stir in the mozzarella and sharp cheddar cheeses until fully melted and incorporated. Season the sauce with kosher salt and freshly cracked black pepper to taste.
- Pour the cheese sauce evenly over the prepared cabbage. Sprinkle paprika lightly over the top for garnish.
- Bake uncovered for 20 to 25 minutes, or until the casserole is bubbling and lightly golden on top.
- Remove from the oven and allow the dish to rest briefly before serving. Serve warm.
Notes
