Company Cabbage
Elevate your side dish game with this luscious Company Cabbage recipe—a crowd-pleasing blend of tender blanched green cabbage, smothered in a rich, creamy cheddar-parmesan cheese sauce, and topped with a golden, crispy panko breadcrumb crust. Perfect for special gatherings or family dinners, this baked casserole combines comfort and elegance with a quick 20-minute prep time and a simple yet indulgent combination of everyday ingredients like whole milk, garlic powder, and butter. Garnished with fresh parsley for a pop of color and freshness, this recipe makes a stunning accompaniment to roasted meats or stands proudly as a hearty vegetarian option. Easy to make and irresistibly delicious, Company Cabbage is your answer to turning humble cabbage into a decadent treat.
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Recipe Information
Ingredients
- 1 head green cabbage
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Core and chop the cabbage into bite-sized pieces. Bring a large pot of salted water to a boil and blanch the cabbage for 3-4 minutes until slightly tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens into a smooth sauce.
Stir in the shredded cheddar cheese and grated parmesan until melted and smooth. Add the garlic powder, salt, and black pepper, and mix well. Remove from heat.
In a large mixing bowl, combine the blanched cabbage and cheese sauce. Toss to coat evenly.
Transfer the cabbage mixture to a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil until well-coated. Sprinkle the breadcrumbs evenly over the top of the cabbage.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven, sprinkle with fresh parsley, and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4634 mg | 201% | |
| Total Carbohydrate | 97.4 g | 35% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 37.3 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2428 mg | 187% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1624 mg | 35% | |
*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.
