Cheesy Scalloped Cabbage
Indulge in the creamy, cheesy goodness of Cheesy Scalloped Cabbage, a comforting side dish that's perfect for any family gathering or holiday table. This recipe takes tender, blanched green cabbage and layers it with a rich, velvety cheddar cheese sauce infused with garlic and onion powders. Topped with a crispy blend of Parmesan-Panko breadcrumbs, it bakes to golden perfection, delivering a delightful texture contrast with every bite. Ready in just over an hour, this easy-to-make casserole is a delicious twist on traditional scalloped dishes, offering a unique way to enjoy cabbage. Serve it alongside roasted meats or as a hearty vegetarian side that will have everyone coming back for seconds! Keywords: cheesy scalloped cabbage, cabbage casserole, cheesy side dish, baked cabbage recipe, easy side dish ideas.
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Recipe Information
Ingredients
- 1 head (medium-sized, about 2 lbs) Green cabbage
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with butter or non-stick cooking spray.
Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and slice each quarter into 1/2-inch thick strips.
Bring a large pot of salted water to a boil. Add the cabbage and blanch for 3-4 minutes until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to make a roux. Cook for about 1 minute, stirring constantly, until the mixture is light golden.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Reduce heat to low and stir in 1 1/2 cups of the shredded cheddar and 1/4 cup of the grated Parmesan. Add garlic powder, onion powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Place half of the blanched cabbage in the bottom of the prepared baking dish. Pour half of the cheese sauce over the cabbage. Repeat with the remaining cabbage and cheese sauce, spreading it evenly.
In a small bowl, mix together the panko breadcrumbs, remaining 1/4 cup Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cheese is bubbly.
Remove from oven and let rest for 5 minutes before serving. Serve warm as a side dish at your next meal.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.9 g | 236% | |
| Saturated Fat | 108.1 g | 540% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 5006 mg | 218% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 48.8 g | ||
| Protein | 103.0 g | 206% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 2901 mg | 223% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2449 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
