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

Description

Escalloped Cabbage is a comforting, cheesy casserole featuring tender parboiled cabbage wedges bathed in a rich, homemade cheese sauce, then baked until golden and bubbly. This simple, crowd-pleasing side dish balances creamy textures with savory flavor and a hint of paprika for color and spice enhancement.

Ingredients

Units Scale

Main 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

Cheese Sauce

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

Other

Baking spray, for greasing the dish

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Instructions

Parboil the Cabbage: Bring a large pot of water to a boil and add a generous amount of salt. Gently place the cabbage wedges into the boiling water and cook for 1 to 3 minutes just until slightly tender. Drain the wedges and carefully slice off the cores.
Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with baking spray. Arrange the par-cooked cabbage wedges snugly in the prepared baking dish, and set aside.
Make the Cheese Sauce: In a nonstick skillet, melt the butter over medium heat. Add the flour and whisk continuously for 1 to 2 minutes to create a roux, being careful not to let it brown. Gradually add the milk in batches, whisking constantly until the sauce thickens and becomes smooth. Turn off the heat and stir in the mozzarella and cheddar cheeses until fully melted and smooth. Season with salt and pepper to taste.
Assemble the Casserole: Pour the cheese sauce evenly over the cabbage wedges, ensuring everything is well coated. Sprinkle paprika on top for color and extra flavor.
Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, until the casserole is bubbly and the top is golden brown.
Serve: Allow the casserole to cool for a few minutes, then serve warm. Enjoy your escalloped cabbage as a delicious and comforting side dish!

Notes

For a stronger flavor, substitute part of the cheddar with smoked cheese or Gruyère.
Make sure not to overcook the cabbage during parboiling, as it will continue to soften in the oven.
Add a pinch of nutmeg to your cheese sauce for extra depth.
This dish can be assembled ahead of time and baked before serving.
Feel free to add cooked bacon or ham for a non-vegetarian twist.

Nutrition

Serving Size: 1/6 of casserole
Calories: 250
Sugar: 6g
Sodium: 510mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 11g
Cholesterol: 45mg