Escalloped Cabbage Cheese Dish (Print Version)
# Ingredients:
→ Cabbage
01 -
1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact
→ Cheese Sauce
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons all-purpose flour
04 -
2 1/2 cups whole milk
05 -
1 cup mozzarella cheese
06 -
1 cup sharp cheddar cheese
→ Seasoning and Topping
07 -
Paprika, for garnish
08 -
Kosher salt, to taste
09 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Bring a pot of water to boil. Add salt and parboil the cabbage wedges for 1 to 3 minutes. Drain the water and slice the cores off the cabbage wedges.
02 -
Preheat oven to 350°F and grease a 9x9 baking dish with baking spray. Arrange the par-cooked cabbage wedges in the dish and set aside.
03 -
In a nonstick skillet, melt butter over medium heat. Whisk in the flour to create a roux, stirring continuously for 1 to 2 minutes. Gradually whisk in the milk in batches, stirring until thickened. Remove from heat and stir in the mozzarella and cheddar cheeses.
04 -
Pour the cheese sauce evenly over the cabbage wedges. Sprinkle paprika on top.
05 -
Bake in the oven for 20 to 25 minutes, or until the casserole is bubbly and golden. Serve warm.
# Notes:
01 -
For a deeper golden crust, you may broil the casserole for 1 to 2 minutes at the end of baking.