My mother always made this dish as a treat, and now I do too. The combination of ingredients is just right—white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for leafy greens like it! &amp;Freda Willoughby, Medical Lake, Washington

Scalloped Cabbage

head cabbage, chopped (about 4 cups)

canola oil

all-purpose flour

salt

pepper

milk

cheddar cheese

bread crumbs

butter, melted

chives,

I love cabbage and was excited to try a new way to prepare it.  I used unsalted butter in place of oil for the white sauce.  The flavor was scrumptious, and the cabbage was cooked perfectly.  Will definitely make this again.

This was delicious! My husband said a 4 but I give it a 5 - he asked for the leftovers, so I know he enjoyed it. Made as the recipe states, with the addition of a little onion in with the cabbage, and it's delicious.

This is delicious! I used a bag of coleslaw mix (shredded cabbage and carrots). I will make this again!

This was good, BUT it needs some extra work. I absolutely recommend sautéing the cabbage first. We added some onion and extra spice to it during the sautéing process. It turned out really good.

I thought this was really good. I did sauté the cabbage in my usual way, using a little bacon fat and s&p. Made the sauce exactly as described. This had a very familiar taste and the same comfort factor as Mac and cheese, which is a win for me as I avoid wheat products. I will definitely make this again!

I love cabbage and I'm always looking for new recipes.  This recipe adds a wonderful cheesy goodness to the cabbage and it's delicious!  I made a few slight adjustments:  I used butter instead of oil to make the roux;  I added 1 teaspoon of dried onion flakes and about 1 teaspoon of dijon mustard to the cheese sauce; I used about 1/2 teaspoon smoked paprika for the garnish.  I followed the recipe and did NOT pre-cook the cabbage before baking.  I baked it for about 40 minutes and the cabbage was just slightly crunchy... just the way I like it.  This was a delicious side dish and I will be making it on a regular rotation.

This was delicious! The only substitution I made was swapping Monterrey Jack cheese for the cheddar (a delicious choice!). I also used a 9 x 13 baking dish. I followed the recipe as directed and did not cook or saute the cabbage before assembling the dish. The cabbage was soft, not soggy, but maintained a slight crunch.

<p>A great alternative to Mac and Cheese! I also used butter in the roux and thicken it with almond flour rather than AP flour. I use half and half for all my cooking needs because of the longer shelf life and fewer carbohydrates. I have found zero carb bread at a local grocery and use it to make my bread crumbs. With these changes I believe this dish becomes very close to zero carb!</p>

I've made this twice and we LOVE this.  The 1st time, I chopped the cabbage, used butter for the roux and added minced onion as another CC did. Oh my! The 2nd time I used 1/2 package a shredded slaw with carrots and prepared the way above. Will make this again, we love cabbage. Move over Sourkraut.

A lot like my mom's recipe.  We never put cheese in ours.  The cheese made a nice addition.  Just be sure to cook the cabbage before putting the casserole together.

I’m a big fan of cabbage as a side dish and what a great new way to prepare it. I did use Velveeta instead of Cheddar because I prefer its forgiving nature when blending and melting. I also used slightly less than 1 cup of milk to compensate for the extra moisture in cheese (closer to 3/4 cup). The bread crumb topping provided the perfect crunchy coating and I left the baking dish in the oven uncovered for the full 30 minutes, so I could get a nice light brown color on top. If you like a little less color, you could just tent the baking dish with foil for the last five to ten minutes of baking. I will definitely make this side dish again, since the family did enjoy it with our corned beef luncheon.

The scalloped cabbage was delicious with the highlight being the crispy panko topping! However,  the baking time is way off! The recipe says to bake it 25-30 minutes. The cabbage was still very crunchy so I gave it 10 more minutes to al denté. When it cooled, I refrigerated it to reheat it at dinnertime. I used the reheat setting on the Breville which means there is no more browning just heating. I set that for 30 minutes. At serving time, the cabbage was perfect and so delicious! A few other Community Cooks said they sautéed the cabbage before mixing with the cheese sauce...that's the way to go, and that's what I will do the next time. The cheddar sauce was simple and delicious. I could see adding some smoked paprika to it...maybe!!

I made this dish today exactly as written. It took a full 30 minutes to brown up but we are at altitude. We had it for breakfast (with some pork roll) and found the dish very light considering lots of dairy, and the cabbage was cooked perfectly with good texture. I plan to make this again and include some additional spices and vegetables. This seems to be an excellent substitute for mac and cheese in heavier dishes.

I doubled the recipe and chopped some leftover ham to add to the dish. I chopped the cabbage and dropped it in the baking dish. The sauce thickened quickly. Altitude probably played in role in that. I didn't bother to thin it. I wanted to see how it would turn out. I did bake this for the full amount of time and I guarantee we will enjoy this dish again. I'm sure the other suggestions here would enhance the dish but the recipe on its own is quite good when people go back for seconds.

I followed the recipe + suggestions below except for two things: I added a bit of onion to the cabbage when I sauteed it, and I used almond flour instead of bread crumbs in the topping. We liked it, but it felt like a lot of cheese sauce just to say you ate cabbage. You could probably double the cabbage and still have a good casserole. I'll probably make it again sometime.

This was  a hearty, comforting side dish to baked chicken. I baked it longer than the suggested bake time, almost 40 minutes. The cabbage was tender, yet crunchy. Cheesy and tasty! When I make it again, I'll blanch the cabbage before baking. I also used butter instead of vegetable oil, as I do for any cream sauce. This was an unexpected winner!

I’m going to try this tonight and serve with our ham we had leftover from Easter dinner and a nice green salad. Yum!

Since this has cheese, I think it should be called Au Gratin Cabbage. The chopped cabbage goes into the pan raw. I used butter instead of oil in making the roux, and added a bit more milk to make sure it would be creamy after it was baked. I also added a teaspoon of dried minced onion to the roux. Instead of breadcrumbs, I combined panko crumbs and butter and sprinkled over the top. I baked it 40 minutes, then put it under the broiler for 2-3  minutes until golden. A delicious new way to enjoy cabbage! My husband asked me to add this recipe to my regulars.

I love this recipe. My mom always made it too. There is a single missing sentence that needs to be added: Place casserole dish of chopped cabbage in microwave for 8 minutes, or until fully cooked.

I did not cook the cabbage prior to baking and it turned out fine. I covered mine ( raw cabbage and sauce) with foil and baked for a half hour, then uncovered it baked 20 more minutes, added bread crumbs/butter and baked until the crumbs started to turn golden (10 mins). total cooking time in oven=1 hour. It was delicious. 3 stars for not getting cooking directions right.

We always had this when I was young too.Always a favorite, even my kids would eat cabbage this way.

This recipe was delicious, took it to church and came home with an empty dish!

Great recipe!!! Just you make sure you blend the cheese in well.

My husband is not a lover of cabbage and I thought this might be a way to get him to eat it.  I followed the recipe to the letter and never gave it a thought that the cabbage should be pre-cooked.  The casserole ended up in the garbage and my ego went in there with it!!  From now on, I guess I'll just have to eat my cabbage by myself.

scalloped cabbage

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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