“I tried this recipe last year at my husband’s request for Easter and now it’s become a mainstay for holiday dinners.”

Escalloped Cabbage is a simple yet satisfying casserole that transforms humble cabbage into a creamy, cheesy delight. The parboiled cabbage wedges are nestled in a rich cheese sauce, baked until bubbly and golden. It’s a wonderful way to enjoy cabbage as a comforting side dish or even a light vegetarian main course.

Ingredients:

Instructions:

1. Parboil the cabbage: Bring a pot of water to a boil. Add some salt and boil the cabbage wedges (with the core still intact) for 1 to 3 minutes to parboil them. Drain the water and then slice the cores off.
2. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish with baking spray. Set the par-cooked cabbage wedges into the prepared dish, arranging them snugly. Set aside.
3. Make the roux: In a nonstick skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook, whisking continuously, for 1 to 2 minutes to create a smooth roux.
4. Make the cheese sauce: Gradually whisk in the whole milk to the roux in batches, stirring constantly until the sauce becomes smooth and thickened. Turn off the heat.
5. Add the cheese: Add the mozzarella cheese and sharp cheddar cheese to the warm sauce and stir until they are melted and the sauce is smooth and cheesy. Season the sauce with kosher salt and freshly cracked black pepper to taste.
6. Assemble the casserole: Pour the cheese sauce evenly over the prepared cabbage wedges in the baking dish.
7. Garnish and bake: Sprinkle paprika lightly over the top of the casserole for color.
8. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is lightly golden.
9. Serve: Let the casserole cool slightly before serving warm. Enjoy!