Scalloped Cabbage with Nutmeg Sauce
Transform your next side dish into a showstopper with this comforting Scalloped Cabbage with Nutmeg Sauce! This recipe combines tender layers of blanched green cabbage with a creamy, velvety béchamel sauce infused with the warm, aromatic flavor of nutmeg. Topped with a golden, crispy Parmesan and breadcrumb crust, this dish is baked to bubbly perfection for a satisfying blend of textures and flavors. Ready in just an hour, it's an elegant twist on traditional comfort food, perfect for holiday dinners, potlucks, or even as a vegetarian main course. Impress your guests with this easy yet gourmet casserole that pairs beautifully with roasted meats or hearty grain dishes.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs
- 1 teaspoons Olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a medium-sized baking dish.
Remove the outer leaves of the cabbage, cut the cabbage into quarters, and trim the core. Thinly slice the quarters into shreds.
Bring a large pot of salted water to a boil. Add the cabbage and blanch for 3-4 minutes until just tender. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Stir in the nutmeg, salt, and pepper. Remove the sauce from heat and mix in half of the grated Parmesan cheese until melted and combined.
Spread half of the cooked cabbage evenly into the prepared baking dish. Pour half of the sauce over the cabbage. Add the remaining cabbage on top and cover with the remaining sauce.
In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Let the scalloped cabbage cool for a few minutes before serving. Enjoy as a side dish or main course!
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 38.9 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1232 mg | 95% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1395 mg | 30% | |
*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.
