Can I use pre-shredded cheese for this recipe?

While convenient, pre-shredded cheese contains anti-caking agents that can make your sauce slightly grainy. For the creamiest results, buy blocks of cheese and grate them yourself just before using. The difference in texture is truly noticeable!

My sauce has lumps. How can I fix it?

Lumps typically happen when the milk is added too quickly to the roux. If you notice lumps forming, remove from heat and whisk vigorously until smooth. If that doesn't work, strain the sauce through a fine-mesh sieve before adding the cheese.

Is there a way to make this dish lighter?

You can use 2% milk instead of whole milk, though the sauce won't be quite as rich. Reduce the amount of cheese by about 1/4 cup total, or use part-skim mozzarella. The dish will still be delicious but with fewer calories.

Can I use other vegetables in this recipe?

Absolutely! This creamy cheese sauce works wonderfully with cauliflower, broccoli, or a mixture of vegetables. The cooking technique remains the same, though parboiling time may vary depending on the vegetable.

Escalloped Cabbage Recipe

Name: Escalloped Cabbage Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact; Kosher salt, to taste; Freshly cracked black pepper, to taste; Paprika, for garnish; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 1/2 cups whole milk; 1 cup mozzarella cheese, shredded; 1 cup sharp cheddar cheese, shredded; Baking spray, for greasing the dish

This creamy, cheesy Escalloped Cabbage transforms humble cabbage into an irresistible side dish that will make you forget you’re eating vegetables! Tender cabbage wedges are bathed in a rich, velvety cheese sauce and baked to bubbly perfection in just about 30 minutes. It’s the ultimate comfort food that pairs beautifully with almost any main course!

Why You’ll Love This Recipe

Simple Ingredients: Uses everyday ingredients you likely already have in your pantry and refrigerator.
Budget-Friendly: Cabbage is one of the most economical vegetables around, making this a wallet-friendly side dish that tastes luxurious.
Crowd-Pleaser: Even cabbage skeptics will be won over by the creamy cheese sauce that perfectly balances the mild flavor of the cabbage.
Versatile: Works as a side dish for weeknight dinners but is special enough for holiday meals and gatherings.

Ingredients You’ll Need

Cabbage: The star of the show! Choose a small to medium head that feels firm and heavy for its size. The core keeps the wedges intact during initial cooking, making them easier to handle.
Butter: Creates the base for our roux, adding richness and a velvety texture to the cheese sauce.
All-purpose flour: Works with butter to form a roux that thickens our sauce beautifully without any lumps.
Whole milk: Provides the creamy base for our sauce. The fat content is important for achieving that silky texture.
Mozzarella cheese: Adds that wonderful stretchy, melty quality that makes every bite irresistible.
Sharp cheddar cheese: Brings a tangy depth and richness to the sauce. The sharpness cuts through the creaminess for perfect balance.
Paprika: Not just for color! It adds a subtle warmth and complexity to the dish.
Salt and pepper: Essential for bringing all the flavors together. Season according to your taste preferences.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Your Own

Add Some Crunch: Top with buttered breadcrumbs or crushed crackers before baking for a delicious textural contrast.
Herb It Up: Mix fresh herbs like thyme, parsley, or dill into the cheese sauce for an aromatic twist.
Protein Boost: Add crispy bacon bits or diced ham to transform this side into a hearty main dish.
Different Cheese Blend: Experiment with Gruyère, fontina, or smoked gouda for different flavor profiles.
Spice Lover’s Version: Add a pinch of cayenne pepper or red pepper flakes to the cheese sauce for a gentle heat.

How to Make Escalloped Cabbage

Step 1: Prepare the Cabbage

Bring a large pot of water to a boil and add a generous pinch of salt. Add the cabbage wedges and parboil them for just 1-3 minutes. You want them softened but not fully cooked. Drain well, then carefully cut off the cores while trying to keep the wedges intact.

Step 2: Preheat and Prep

Preheat your oven to 350°F. Grease a 9×9 baking dish with cooking spray. Arrange the par-cooked cabbage wedges in the dish, trying to fit them snugly.

Step 3: Make the Cheese Sauce

In a nonstick skillet over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This cooking step removes the raw flour taste and creates a wonderful foundation for your sauce.

Step 4: Add Milk and Cheese

Gradually add the milk to the roux, whisking continuously to prevent lumps. Allow the mixture to cook until it thickens enough to coat the back of a spoon. Turn off the heat and add both cheeses, stirring until completely melted and smooth.

Step 5: Assemble and Bake

Pour the luscious cheese sauce evenly over the cabbage wedges, making sure to cover them completely. Sprinkle paprika over the top for color and flavor. Bake in the preheated oven for 20-25 minutes until bubbly around the edges and golden on top.

Step 6: Rest and Serve

Allow the dish to rest for about 5 minutes before serving. This helps the sauce set slightly and makes serving easier.

Pro Tips for Making the Recipe

Don’t Overcook the Cabbage: The initial parboiling should leave the cabbage still quite firm since it will continue cooking in the oven.
Sauce Consistency: If your sauce seems too thick, add a splash more milk. If it’s too thin, cook it a bit longer before adding the cheese.
Room Temperature Cheese: Grate your cheese and let it come to room temperature before adding to the sauce for smoother melting.
Season in Layers: Season the cabbage water well with salt, and don’t forget to taste your cheese sauce before pouring it over the cabbage.
Even Wedges: Try to cut the cabbage wedges in similar sizes so they cook evenly.

How to Serve

This Escalloped Cabbage pairs beautifully with so many main dishes:

Protein Pairings

Serve alongside roasted chicken, grilled pork chops, or a perfectly seared steak. The creamy sauce complements the meats wonderfully.

Holiday Meals

This dish is elegant enough for Easter, Thanksgiving, or Christmas dinner tables, sitting proudly next to ham or turkey.

Complete the Meal

Round out your plate with a simple green salad dressed with vinaigrette to cut through the richness of the cabbage dish.

Make Ahead and Storage

Make Ahead

You can assemble the entire dish up to 24 hours ahead, cover it with foil, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before baking and add about 5-10 minutes to the baking time.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the cabbage absorbs more of the cheese sauce.

Reheating

Reheat individual portions in the microwave for 1-2 minutes or until heated through. For larger portions, reheat in a 325°F oven, covered with foil, until warm throughout (about 15-20 minutes).

Note: This dish does not freeze well as the texture of the cabbage and sauce may become watery upon thawing.

FAQs

Can I use pre-shredded cheese for this recipe?

While convenient, pre-shredded cheese contains anti-caking agents that can make your sauce slightly grainy. For the creamiest results, buy blocks of cheese and grate them yourself just before using. The difference in texture is truly noticeable!
My sauce has lumps. How can I fix it?

Lumps typically happen when the milk is added too quickly to the roux. If you notice lumps forming, remove from heat and whisk vigorously until smooth. If that doesn’t work, strain the sauce through a fine-mesh sieve before adding the cheese.
Is there a way to make this dish lighter?

You can use 2% milk instead of whole milk, though the sauce won’t be quite as rich. Reduce the amount of cheese by about 1/4 cup total, or use part-skim mozzarella. The dish will still be delicious but with fewer calories.
Can I use other vegetables in this recipe?

Absolutely! This creamy cheese sauce works wonderfully with cauliflower, broccoli, or a mixture of vegetables. The cooking technique remains the same, though parboiling time may vary depending on the vegetable.

Final Thoughts

This Escalloped Cabbage recipe transforms an often overlooked vegetable into a star attraction on your dinner table. With its creamy cheese sauce and tender cabbage, it’s comfort food at its finest – simple to prepare but impressive to serve. Whether you’re looking to add more vegetables to your family’s diet or need a special side dish for company, this recipe delivers every time. Give it a try, and I’m confident it will become a regular in your meal rotation!