Easy Scalloped Cabbage Recipe
Creamy, cheesy scalloped cabbage with a crisp buttery topping. A cozy, budget-friendly side that comes together with pantry staples.
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Servings:
Ingredients
Main Ingredients
- 4.5 tbsp unsalted butter divided
- 1 cup chopped yellow onion
- 1.5 tsp minced garlic
- 1.5 lb thinly sliced green cabbage cored
- 1.25 tsp kosher salt divided
- 0.5 tsp black pepper divided
- 3 tbsp all-purpose flour
- 1.5 cup whole milk
- 0.5 cup heavy cream
- 1 tsp Dijon mustard
- 0.25 tsp ground nutmeg
- 1.75 cup shredded sharp cheddar cheese
- 0.25 cup grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 0.25 tsp paprika optional
Instructions
Preparation Steps
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- Melt 2 tbsp butter in a large skillet over medium heat.
- Cook onion until translucent, 4 to 5 minutes. Stir in garlic and cook 30 seconds.
- Add cabbage, 0.5 tsp salt, and 0.25 tsp pepper. Cook, stirring, until wilted, 8 to 10 minutes.
- Transfer the cabbage mixture to a bowl.
- Melt 1 tbsp butter in the same skillet. Sprinkle in flour and cook, stirring, 1 minute.
- Gradually whisk in milk and cream. Simmer until thick enough to coat a spoon, 3 to 4 minutes.
- Season with mustard, nutmeg, remaining salt and pepper. Off heat, stir in 1.5 cups cheddar and half the Parmesan.
- Fold the cabbage into the cheese sauce. Spread mixture in the prepared dish.
- Melt remaining 1.5 tbsp butter. Toss with breadcrumbs, remaining Parmesan, and paprika. Sprinkle over the casserole, then top with remaining cheddar.
- Bake 20 to 25 minutes until bubbling and golden. Let rest 10 minutes before serving.
Notes
Variation: Stir in crumbled cooked bacon or diced ham before baking. For a kick, add a pinch of crushed red pepper to the sauce. Make ahead: Assemble up to 1 day early; cover and refrigerate. Bake covered 15 minutes, then uncover and finish until crisp. Leftovers keep 3 days; reheat at 350°F until warmed through.
This recipe is an original creation inspired by classic Easy Scalloped Cabbage Recipe flavors. All ingredient ratios and instructions are independently developed.