Escalloped Cabbage – Creamy, Cheesy, and Baked to Golden Perfection!
This cozy side dish turns humble cabbage into a rich, satisfying casserole layered with creamy sauce and a cheesy topping. It’s comforting, affordable, and perfect for both everyday meals and holiday tables.
Ingredients:
- 1 medium head cabbage, chopped
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- Salt and black pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder (optional)
- 1/2 cup grated cheddar cheese (plus more for topping)
- 1/4 cup breadcrumbs (optional, for crunchy topping)
structions:
Preheat oven to 180°C (350°F). Grease a baking dish.
Boil chopped cabbage in salted water for 5–7 minutes until just tender. Drain well and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Slowly add milk, whisking constantly to avoid lumps. Cook until thickened.
Season with salt, pepper, garlic powder, and mustard powder. Stir in cheese until melted.
Combine the cheese sauce with the cooked cabbage and mix well.
Pour into the baking dish. Top with extra cheese and breadcrumbs if using.
Bake for 20–25 minutes or until golden and bubbly on top.
Tips:
- Make it ahead and refrigerate before baking.
- Add cooked bacon or ham for a hearty twist.
- Use a mix of cheeses for extra flavor depth.
FAQs:
Q: Can I use red cabbage?
A: It’s best with green cabbage for texture and flavor, but red can work with slight sweetness.
Q: Is it freezer-friendly?
A: Yes! Freeze before baking, then bake straight from frozen with a few extra minutes.
Q: Can I make it gluten-free?
A: Use cornstarch instead of flour and gluten-free breadcrumbs or skip the topping.
