Oh, there's something so comforting about a hot casserole on a busy weeknight or for a cozy Sunday dinner with the family. This Cheesy Scalloped Cabbage Casserole is a little twist on the classic scalloped potatoes that everybody loves, but with a nutritious punch of cabbage. It's a recipe that'll make you feel like you've wrapped your taste buds in a warm, cheesy blanket. Cabbage is such an underrated veggie, but it really shines in this dish, and it's a great way to slide in those veggies for the kiddos.
Whether you're looking to switch up your usual casserole game or need a hearty dish that will please a crowd, this one is like a warm hug from the inside out. Trust me, once you serve this up, there won’t be leftovers, but lots of "mmm" and "can I have seconds?"
This casserole is rich and filling all by itself, but it's also beautiful alongside a crisp, fresh salad or some roasted veggies for a bit of balance. If you want to shorten the meal prep, toss some crusty bread into the oven as the casserole bakes, and you’ve got a nice, simple meal that's sure to satisfy. Light proteins like grilled chicken or a flaky baked fish would also complement this dish without overpowering it.
Cheesy Scalloped Cabbage Casserole
Servings: 6 to 8
Ingredients- 1 medium head of cabbage, sliced into thin strips
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- Fresh parsley, chopped (for garnish)
Directions1. Preheat your oven to 350°F (175°C), and butter a 9x13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the cabbage and cook for about 3 minutes, just until it starts to soften. Drain well.
3. In the same pot (I love one fewer dish to wash, don’t you?), melt the butter over medium heat. Whisk in the flour and keep whisking for about 2 minutes; you’re making a roux here, which is just fancy cook-talk for a thickening base.
4. Slowly pour in the milk while you keep on whisking. Let this mixture cook until it thickens and starts to bubble, about 5 minutes.
5. Turn off the heat and stir in the cheeses, garlic powder, onion powder, salt, and pepper until the cheese is melted and the sauce is smooth.
6. Fold in the drained cabbage into the cheese mixture and then transfer everything into the prepared baking dish.
7. Sprinkle breadcrumbs over the top for that lovely crunch.
8. Bake for 25 to 30 minutes, until the top is golden and everything is bubbly.
9. Let it sit for a few minutes after baking (if you can wait – it smells heavenly), then sprinkle with fresh parsley before serving.
Variations & Tips- Got picky eaters who turn up their noses at cabbage? Try swapping half the cabbage for sliced potatoes or add in some chopped, cooked ham for an extra layer of flavor that might just win them over.
- For a gluten-free option, use cornstarch instead of flour for the roux, and opt for gluten-free breadcrumbs or a sprinkle of cheese for the topping.
- And to save time, you can use pre-shredded cheese and a bag of pre-chopped cabbage – I won’t tell if you won’t!
Even on the busiest days, remember that a meal around the table with family is worth its weight in gold. This Cheesy Scalloped Cabbage Casserole is sure to bring smiles and a little comfort to your table tonight. Enjoy!
