Escalloped Cabbage: A Delicious and Easy Recipe

Escalloped Cabbage: Prepare to be amazed! Forget everything you thought you knew about cabbage because this creamy, cheesy, and utterly comforting dish is about to redefine your perception of this humble vegetable. Have you ever wondered how to transform a simple head of cabbage into a culinary masterpiece? This recipe is your answer!

Escalloped dishes, traditionally made with seafood or potatoes, have a long and rich history, often associated with home-style cooking and resourceful use of ingredients. While the exact origins of Escalloped Cabbage are a bit hazy, it likely emerged as a way to elevate cabbage, a readily available and affordable vegetable, into a more substantial and appealing meal. Think of it as a delicious way to make the most of what you have!

What makes this Escalloped Cabbage so irresistible? It’s the perfect marriage of textures and flavors. The tender, slightly sweet cabbage is enveloped in a luscious, creamy sauce, topped with a golden, bubbly layer of cheese. It’s a symphony of comfort food that’s both satisfying and surprisingly easy to make. Whether you’re looking for a comforting side dish or a light vegetarian main course, this recipe is sure to become a new favorite. The creamy texture and cheesy topping make it a hit with even the pickiest eaters, and it’s a fantastic way to sneak in some extra vegetables. So, let’s get cooking and discover the magic of Escalloped Cabbage!

this Recipe

Ingredients:

• 1 large head of green cabbage (about 2 pounds), cored and shredded
• 1 medium yellow onion, finely chopped
• 4 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon ground nutmeg
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup bread crumbs (panko or regular), toasted
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Preparing the Cabbage and Onion:

Okay, let’s get started! First things first, we need to prep our cabbage and onion. This is a crucial step because properly cooked cabbage is key to a delicious escalloped dish. Nobody wants crunchy, undercooked cabbage!

1. Shred the Cabbage: Take your large head of green cabbage and remove any outer leaves that look wilted or damaged. Cut the cabbage in half through the core. Then, cut each half into quarters. Remove the core from each quarter by slicing it out with a knife. Now, shred the cabbage. You can do this with a sharp knife, slicing thinly across the cabbage quarters. Alternatively, you can use a mandoline slicer for even, thin shreds. Just be careful with your fingers! A food processor with a shredding attachment also works great if you have one. Aim for shreds that are about 1/8 to 1/4 inch thick.
2. Chop the Onion: Peel your medium yellow onion and chop it finely. You want the pieces to be small enough that they cook evenly and blend seamlessly into the sauce. Nobody wants big chunks of raw onion in their escalloped cabbage! A good dice is what we’re aiming for.
3. Sauté the Onion: In a large skillet or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent. This usually takes about 5-7 minutes. Don’t let the onion brown; we just want it to become tender and release its flavor.
4. Add the Cabbage: Add the shredded cabbage to the skillet with the softened onion. Stir well to combine. Cover the skillet and cook, stirring occasionally, until the cabbage is tender-crisp. This will take about 10-15 minutes. The cabbage should be softened but still have a little bit of bite to it. If the cabbage starts to stick to the bottom of the skillet, add a tablespoon or two of water to help it steam.
5. Season the Cabbage: Season the cabbage and onion mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to distribute the seasoning evenly. Taste and adjust the seasoning as needed. Remember, you can always add more salt and pepper later, but you can’t take it away!
6. Remove from Heat: Once the cabbage is tender-crisp, remove the skillet from the heat and set it aside. We’ll be coming back to this later.

Making the Cream Sauce:

Now, let’s move on to the creamy, cheesy sauce that makes this dish so irresistible! A good cream sauce is essential for escalloped dishes, and this one is simple but packed with flavor.

1. Melt the Butter: In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Make sure the butter is completely melted before moving on to the next step.
2. Whisk in the Flour: Add the flour to the melted butter and whisk constantly until a smooth paste forms. This is called a roux, and it’s the base of our cream sauce. Cook the roux for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Be careful not to let the roux burn; it should be a light golden color.
3. Gradually Add the Milk: Slowly pour in the milk, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. Make sure each addition of milk is fully incorporated before adding more. This is the key to a smooth, lump-free sauce.
4. Simmer the Sauce: Once all the milk has been added, bring the sauce to a simmer over medium heat, stirring constantly. Continue to simmer the sauce for about 5-7 minutes, or until it has thickened to a creamy consistency. The sauce should be thick enough to coat the back of a spoon.
5. Season the Sauce: Remove the saucepan from the heat and season the sauce with the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, and the ground nutmeg. Stir well to combine. Taste and adjust the seasoning as needed. The nutmeg adds a warm, subtle flavor that complements the cabbage perfectly.
6. Add the Cheese: Add 3/4 cup of the shredded cheddar cheese to the sauce and stir until the cheese is melted and the sauce is smooth and creamy. Reserve the remaining 1/4 cup of cheese for topping.

Assembling and Baking:

Alright, we’re in the home stretch! Now it’s time to combine everything and bake our escalloped cabbage to golden-brown perfection.

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Combine Cabbage and Sauce: Pour the cream sauce over the cooked cabbage and onion mixture in the skillet or Dutch oven. Stir gently to combine, making sure the cabbage is evenly coated in the sauce.
3. Transfer to Baking Dish (Optional): If you used a skillet that isn’t oven-safe, transfer the cabbage and sauce mixture to a greased 9×13 inch baking dish. You can also use a smaller baking dish for a thicker casserole.
4. Top with Cheese and Bread Crumbs: Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top of the cabbage mixture. Then, sprinkle the toasted bread crumbs over the cheese. The bread crumbs will add a nice crispy texture to the top of the casserole.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. The cheese should be melted and slightly browned.
6. Let it Rest: Remove the baking dish from the oven and let it rest for about 5-10 minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.
7. Garnish and Serve: Garnish with chopped fresh parsley, if desired. Serve hot and enjoy! This escalloped cabbage is delicious on its own or as a side dish to your favorite main course.

Tips and Variations:

Want to customize your escalloped cabbage? Here are a few ideas to get you started:

• Add Ham or Bacon: For a heartier dish, add cooked and diced ham or bacon to the cabbage mixture before baking. This will add a smoky, savory flavor that complements the cabbage and cheese.
• Use Different Cheeses: Experiment with different types of cheese, such as Gruyere, Swiss, or Monterey Jack. Each cheese will add its own unique flavor to the dish.
• Add Vegetables: Add other vegetables to the cabbage mixture, such as carrots, celery, or bell peppers. This will add more nutrients and flavor to the dish.
• Make it Gluten-Free: To make this dish gluten-free, use gluten-free all-purpose flour and gluten-free bread crumbs.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for a little bit of heat.
• Make it Ahead: You can assemble the escalloped cabbage ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.

Serving Suggestions:

Escalloped cabbage is a versatile dish that can be served as a side dish or a main course. Here are a few serving suggestions:

• Serve as a side dish with roasted chicken, pork, or beef.
• Serve as a vegetarian main course with a side salad.
• Serve as a potluck dish.
• Serve as a holiday side dish.

Storage Instructions:

Leftover escalloped cabbage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave until heated through.

Conclusion:

Well, there you have it! I truly believe this Escalloped Cabbage recipe is a must-try, and here’s why: it transforms humble cabbage into something truly special. It’s comforting, flavorful, and surprisingly elegant. Forget everything you thought you knew about cabbage – this dish is a game-changer. The creamy sauce, the perfectly tender cabbage, and that golden, bubbly topping… it’s a symphony of textures and tastes that will leave you wanting more.

This isn’t just another side dish; it’s a star in its own right. It’s the kind of recipe that will have your family asking for seconds and your friends begging for the recipe. Plus, it’s incredibly versatile!

Serving Suggestions and Variations:

Think of this Escalloped Cabbage as a blank canvas for your culinary creativity. Want to make it a complete meal? Add some cooked ham, bacon, or even shredded chicken to the cabbage mixture before baking. For a vegetarian option, consider incorporating some sautéed mushrooms or spinach.

Here are a few more ideas to get you started:

* Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce for a little kick.
* Cheese, please!: Experiment with different cheeses! Gruyere, Swiss, or even a sharp cheddar would be delicious additions or substitutions for the Monterey Jack.
* Herb it up: Fresh herbs can elevate this dish to the next level. Try adding some chopped thyme, parsley, or chives to the cabbage mixture or as a garnish after baking.
* Breadcrumb boost: For an extra crispy topping, mix the breadcrumbs with some melted butter and grated Parmesan cheese before sprinkling them over the cabbage.
* Make it ahead: You can assemble the Escalloped Cabbage ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through.

I’ve made this recipe countless times, and I’m always amazed at how easy it is to adapt to different tastes and preferences. It’s a forgiving recipe, so don’t be afraid to experiment and make it your own.

But the best part? It’s a fantastic way to sneak some extra vegetables into your diet without sacrificing flavor. Even picky eaters will love this dish! The creamy sauce and cheesy topping make the cabbage so palatable, they won’t even realize they’re eating something healthy.

I’m so excited for you to try this recipe and experience the magic of Escalloped Cabbage for yourself. I know you’ll love it as much as I do.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a dish that will impress everyone. And most importantly, have fun! Cooking should be an enjoyable experience, so relax, put on some music, and let your creativity flow.

Once you’ve made this Escalloped Cabbage, I’d love to hear about your experience! Did you make any variations? What did your family think? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!