Description
This creamy, cheesy Escalloped Cabbage transforms humble cabbage into a rich and comforting side dish. With a velvety béchamel sauce and a crispy golden topping, it’s perfect for holiday gatherings or cozy family dinners!
Ingredients
Scale
- 1 medium head green cabbage (about 6 cups, chopped)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups (360 ml) milk or heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup (100 g) shredded cheddar or Gruyère cheese
- 1/2 cup (50 g) bread crumbs
- 1 tablespoon butter (melted, for topping)
Instructions
Preheat & Prep
- Preheat your oven to 375°F (190°C).
- Grease a 9×9-inch (23×23 cm) baking dish with butter or nonstick spray.
2. Boil the Cabbage
- Bring a large pot of salted water to a boil.
- Add chopped cabbage and cook for 5 minutes, until slightly tender.
- Drain well and press out excess water with a paper towel.
3. Make the Sauce
- In a saucepan, melt 2 tablespoons butter over medium heat.
- Whisk in flour and cook for 1 minute until lightly golden.
- Slowly whisk in milk or heavy cream, stirring constantly until thickened.
- Stir in Dijon mustard, nutmeg, salt, and pepper. Remove from heat.
4. Assemble the Dish
- Spread the drained cabbage in the baking dish.
- Pour the sauce over the cabbage and gently mix to coat.
- Sprinkle cheese evenly over the top.
- In a small bowl, toss bread crumbs with melted butter, then sprinkle over the cheese.
5. Bake Until Golden
- Bake for 20-25 minutes, until bubbly and golden brown on top.
- Let it cool for 5 minutes before serving.
Notes
✔ Drain the cabbage well – Too much moisture can make the dish watery.
✔ Use freshly grated cheese – It melts better and has a richer flavor.
✔ Toast the breadcrumbs first – This gives an extra crispy topping.
Nutrition
- Calories: ~220 kcal
- Sugar: 5g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 8 g