Escalloped Cabbage
Escalloped Cabbage is a creamy baked casserole made with tender cabbage wedges, a buttery milk sauce, and melted mozzarella and cheddar cheeses, finished with a light paprika garnish for a comforting, savory side dish.
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Servings: 6
Ingredients
- 1 small to medium green cabbage cut into 6–8 wedges with cores intact
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 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
- Baking spray for greasing the dish
Instructions
- Bring a large pot of salted water to a boil. Add the cabbage wedges and parboil for 1 to 3 minutes. 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 over medium heat, melt the butter. Whisk in the flour and cook, stirring continuously, for 1 to 2 minutes to form a roux.
- Gradually whisk in the milk in batches, stirring constantly until the sauce thickens and becomes smooth. Remove from the heat and stir in the mozzarella and cheddar cheeses until melted and fully incorporated. Season with kosher salt and freshly cracked black pepper to taste.
- Pour the cheese sauce evenly over the cabbage wedges. Sprinkle the top lightly with paprika.
- Bake uncovered for 20 to 25 minutes, or until the casserole is bubbling and the top is lightly golden. Remove from the oven and allow to cool slightly before serving.
Notes
To prepare Escalloped Cabbage gluten free, substitute the all-purpose flour with a 1:1 gluten-free flour blend suitable for sauces. Ensure all dairy products are labeled gluten free and whisk the sauce thoroughly to maintain a smooth texture.