Cooktop Cove: Save this creamy cabbage idea for your upcoming cookout
By Kate Elliott
For those looking to cut out their carbs, or just trying to revamp a classic side dish, the recipe below is for you! It takes tender pieces of cabbage and cooks them in a cheese sauce, just like scalloped potatoes. All the decadence, with just a fraction of the calories (just avert your eyes when all that cheese comes in!)
This would do well as a creative little side dish, but pair it with a salad and it could work as a main course as well! And of course you can always play with the cheeses that are used, top it with bread crumbs, or throw in additional veggies such as diced red pepper. This casserole proves that once you go scalloped, there are a million ways you can take it!
The recipe below only takes 10 mins to prep!
1. Preheat the oven to 350 degrees Fahrenheit and grease a 9x9 casserole dish.
2. Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and the cabbage wedges (of 1 cabbage) and parboil for 2 minutes.
Using a slotted spoon, remove the wedges and place them in the prepared dish.
Set cabbage aside in casserole dish.
3. In a medium-sized pot, heat 2 tablespoons of butter over medium heat.
4. When melted, add 2 tablespoons of all-purpose flour and whisk until the flour is fully incorporated with the fat.
5. Gradually pour in 2 cups of milk, whisking as you do to prevent lumps from forming. Lower heat and cook for about 10 minutes, until the milk is thickened slightly.
6. Remove the milk mixture from the heat and slowly add in 2 cups of grated Monterey Jack cheese, making sure one addition is fully stirred in and melted before adding more.
7. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour over the cabbage in the prepared dish.
8. Place the casserole into the preheated oven and bake for 20 minutes, until it is golden and bubbling.
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