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If you’re after something cozy but still easy, this scalloped cabbage dish is sure to be a hit. Plain old cabbage turns into a gooey, cheesy bake with just a few simple things you probably already have. For chilly evenings or whenever you’re after that warm, inviting kitchen scent, this meal is big on flavor and light on work.
Our first shot at scalloped cabbage came in the middle of a snowy stretch when options were thin. Now it’s always the top request when folks go back for seconds.
Irresistible Ingredients
- Chopped cabbage: Grab a solid, fresh head with snappy leaves—the heavier, the better Tender, green leaves make every layer just right
- Shredded cheese: Go with strong cheddar for punchy flavor or mix in a few kinds for something special For the meltiest bite, grate it yourself
- Milk: Whole milk works for a sauce that’s extra creamy Rich, quality milk makes the whole thing feel fancier
- Unsalted butter: Only real butter gives the sauce that classic silky feeling Skip spreads for a truly rich texture
- All-purpose flour: The secret to that thick, smooth sauce Sift it for a lump-free pour
- Salt and pepper: Use kosher salt and grind your own pepper so flavors pop Adjust as you go for perfect seasoning
- Breadcrumbs: Any style—panko or homemade—adds crunchy magic A quick toast before baking gives extra golden crunch
Simple Directions
- Slice the Cabbage:
- Cut cabbage into bite-size bits tossing any tough outside leaves. Rinse then dry it off well so it bakes up nicely.
- Start the Roux:
- In a saucepan, melt the butter on medium. Add flour and cook it for a couple minutes until you get that toasty smell—just don’t rush or your sauce could taste raw.
- Stir in the Milk:
- Gently pour the milk in while whisking the whole time. Keep going over medium heat until it thickens like smooth gravy. Take it slow so the sauce doesn’t turn out lumpy.
- Cheese Time:
- Turn the heat down, drop in cheese by the handful. Mix until it’s all melty and smooth each time. Don’t crank the heat or the cheese can get stringy.
- Arrange the Cabbage:
- Set the chopped cabbage in a greased baking dish. Spread it so each piece can soak up sauce.
- Add the Sauce and Crunch:
- Pour your cheesy sauce all over the cabbage until every bit’s covered. Sprinkle breadcrumbs right on top for the ultimate crunch.
- Bake it Up:
- Pop it in a hot 350 degree oven. Give it around 35 minutes—look for bubbly sides and a deep golden top. Cool for five minutes before scooping so it firms up a bit.
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Sharp cheese is what really ties the whole thing together. At a big family get-together, we ran out of potatoes and whipped this up instead—it totally stole the show from the usual casseroles.
How to Store Leftovers
Pop leftovers into an airtight container in your fridge—they’ll keep for three days. To get that crispy top again, reheat in the oven until it’s hot all the way through. The crunch comes right back every time.
Swap Options
Try oat or almond milk and dairy-free cheese to skip the dairy. You can also toss in some cooked onions or a bit of smoked paprika to bump up flavor. No breadcrumbs around? Smash up some crackers for the topping.
How To Serve
This dish pairs well with roasted or grilled meats and fits right in at any vegetarian spread too. Want extra color? Sprinkle chopped chives or fresh parsley on top. It’s hearty enough to be a main if you stir in some cooked beans or lentils.
Where It Comes From
Scalloped sides have roots in Europe—they’re usually done with potatoes to stretch pantry staples over the fire. When times were tough, folks switched to cabbage, and now it’s a comfort classic. My grandma started making it to save money, but now it feels fancy and nostalgic.
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Frequently Asked Questions
- → Can I use different types of cheese?
Yep! Switch things up with cheddar, Gruyère, Swiss, or mix a couple together for new flavors.
- → How do I prevent watery scalloped cabbage?
Let the cabbage sit and drain first. Also, don't let it cook too long before you put it together.
- → Is this dish gluten-free?
Pick gluten-free flour and breadcrumbs to keep it safe for gluten-free needs.
- → Can I prepare this in advance?
For sure—just put it together, stick it in the fridge, and bake right before you eat.
- → What pairs well with scalloped cabbage?
Great next to anything grilled or roasted, and awesome with a salad or thick bread slice.
- → Are fresh herbs needed or optional?
Totally optional. Parsley or thyme give it a little kick, but you can skip if you're not into it.