Savory Escalloped Cabbage Bake

This flavorful escalloped cabbage transforms a humble vegetable into a comforting casserole that will have everyone reaching for seconds. The tender cabbage wedges are enveloped in a rich, creamy cheese sauce that bubbles to golden perfection in the oven.

I discovered this recipe during a particularly cold January when I needed to use up a lonely cabbage from my CSA box. My cheese-loving children who normally avoid vegetables cleaned their plates and have requested it regularly ever since.

Ingredients

• Small to medium cabbage: Fresh is best with tightly packed leaves and good weight for its size
• Unsalted butter: Creates the base for a silky roux that thickens the sauce
• All-purpose flour: Works with butter to create the perfect sauce consistency
• Whole milk: The fat content ensures a creamy texture that lower-fat milks cannot achieve
• Mozzarella cheese: Provides that stretchy texture we all love in a baked dish
• Sharp cheddar cheese: Adds bold flavor that complements the mild cabbage beautifully
• Paprika: Adds a subtle warmth and beautiful color to the finished dish
• Kosher salt and black pepper: Essential for seasoning each layer of the dish

Step-by-Step Instructions

Parboil the Cabbage:

Cut cabbage into 6 to 8 wedges keeping the core intact to hold the leaves together. Bring a large pot of water to a rolling boil, add a generous pinch of salt, and cook cabbage wedges for just 1 to 3 minutes. This brief cooking softens the cabbage slightly while maintaining its structure. Drain thoroughly and remove the cores before arranging in your baking dish.

Prepare the Baking Dish:

Preheat your oven to 350°F. Thoroughly grease a 9x9 baking dish with cooking spray, ensuring all corners are coated. Arrange the parboiled cabbage wedges in a single layer in the dish, fitting them snugly but not overcrowding.

Create the Cheese Sauce:

In a nonstick skillet over medium heat, melt the butter completely until it bubbles slightly. Sprinkle in the flour while whisking constantly to prevent lumps. Continue whisking for 1 to 2 minutes until the mixture smells nutty but remains pale in color. This cooking process eliminates the raw flour taste.

Thicken the Sauce:

Gradually pour the milk into the roux in small amounts, about half a cup at a time. Whisk continuously between additions until completely smooth before adding more milk. Continue this process until all milk is incorporated and the sauce coats the back of a spoon, about 5 to 7 minutes of gentle simmering.

Add the Cheese:

Remove the skillet from heat and add both cheeses to the hot sauce. Stir until completely melted and smooth. The combination of mozzarella and sharp cheddar creates the perfect balance of creaminess and flavor.

Assemble and Bake:

Pour the cheese sauce evenly over the cabbage wedges, making sure to cover them completely. Sprinkle paprika over the top for color and a hint of warmth. Bake for 20 to 25 minutes until the edges bubble vigorously and the top develops a beautiful golden color.

The sharp cheddar cheese is truly the star ingredient here. I once tried making this with only mild cheese, and it simply lacked the depth of flavor that makes this dish special. My grandmother always said a good cabbage casserole needs a bold cheese to stand up to the cabbage's natural sweetness, and she was absolutely right.

Perfectly Parboiled Cabbage

The key to this recipe lies in properly parboiling the cabbage. Too little cooking and the cabbage remains tough after baking. Too much and it becomes mushy and waterlogged. Watch for the moment when the cabbage turns bright green and just begins to soften at the edges. This usually takes just 1 minute for thinner wedges and up to 3 minutes for thicker ones. Remember that the cabbage will continue cooking in the oven.

Make It Your Own

This versatile recipe welcomes variations based on what you have on hand. Swap Gruyère or fontina for the mozzarella for a more sophisticated flavor profile. Add a pinch of nutmeg or cayenne to the cheese sauce for subtle warmth. For a heartier version, layer cooked bacon or ham between the cabbage wedges before adding the cheese sauce. You can even transform this into a complete meal by adding a layer of cooked rice on the bottom of the dish.

Serving Suggestions

Escalloped cabbage pairs beautifully with roasted meats, particularly pork loin or baked ham. For a vegetarian meal, serve alongside a simple green salad with a tangy vinaigrette to balance the richness of the cheese sauce. The casserole reheats well, making it perfect for potlucks or holiday gatherings where oven space is limited. I often prepare it the day before, refrigerate, then bake it for about 30 minutes just before serving.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually improve overnight as the cabbage absorbs more of the cheese sauce. To reheat, cover with foil and warm in a 325°F oven for about 20 minutes until heated through. For individual portions, microwave on medium power with a damp paper towel cover to prevent splatters and maintain moisture.

Frequently Asked Questions

→ Can I use a different type of cheese?

Yes, you can substitute the cheese with varieties like Gruyère, Monterey Jack, or even Parmesan for a different flavor profile.

→ How do I prevent the cabbage from getting soggy?

Be sure to boil the cabbage wedges briefly, just 1 to 3 minutes, to maintain their texture before baking.

→ Can this dish be made ahead of time?

Yes, you can prepare the dish up to the baking step. Refrigerate it and bake just before serving.

→ Is there a way to make this dish gluten-free?

To make this gluten-free, replace the all-purpose flour with a gluten-free flour or cornstarch for thickening the sauce.

→ What can I serve with this dish?

This casserole pairs well with roasted chicken, pork chops, or a fresh green salad for a balanced meal.