Scalloped Cabbage
Elevate your comfort food repertoire with this irresistibly creamy and cheesy Scalloped Cabbage recipe. Featuring tender, blanched green cabbage layered with a decadent cheddar-infused béchamel sauce and topped with a golden, crunchy breadcrumb and Parmesan crust, this dish transforms humble cabbage into a show-stopping side. Perfectly seasoned with garlic and onion powder, it delivers layers of rich, savory flavor in every bite. Ready in under an hour, this recipe is ideal for family gatherings, holiday feasts, or weeknight dinners when you want a hearty yet unexpectedly delightful vegetable side. Serve it warm from the oven to enjoy its bubbling, cheesy goodness at its best!
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Recipe Information
Ingredients
- 1 large head (about 2 lbs) green cabbage
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup breadcrumbs
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons ground black pepper
- 0.5 teaspoons kosher salt
- 1 tablespoon olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter and set aside.
Cut the cabbage into quarters. Remove the core, then roughly chop the cabbage into bite-sized pieces.
Bring a large pot of salted water to a boil. Add the chopped cabbage and blanch for 5 minutes, until slightly tender. Drain the cabbage well and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook for 4-5 minutes, until the mixture thickens into a creamy béchamel sauce.
Stir in the shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt. Mix until the cheese is fully melted and the sauce is smooth. Remove the sauce from heat.
Spread half of the blanched cabbage evenly in the prepared baking dish. Pour half of the cheese sauce over the cabbage. Repeat with the remaining cabbage and cheese sauce, ensuring the cabbage is well coated.
In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the dish.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
Allow the scalloped cabbage to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.4 g | 267% | |
| Saturated Fat | 120.7 g | 604% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 185.5 g | 67% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 60.1 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3080 mg | 237% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2582 mg | 55% | |
*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.
