Escalloped Cabbage, is cabbage that is lightly cooked, then combined with a wonderful creamy cheese sauce. Even those who dislike cabbage will like this recipe.
First off, let me make a quick confession. I have carried this recipe around from my grandmother for years, YEARS. My Dad’s mom was a fabulous cook. Nothing too fancy, but great old-fashioned food that everyone would love. I personally love cabbage. It’s a great fresh vegetable to keep on hand. The flavor is mild, and it is filling, and low in carbohydrates. Did I also mention it is an expensive vegetable that can really help stretch your budget? Seriously, I don’t think it gets better than this.
So I often invite people over to test recipes, and it is 100% ok, and preferred if they tell me they hate the recipe. As long as it was cooked properly, I am open to what people think. I made this dish, and I was curious as to what others would think. It may not be the prettiest side dish you will serve, but it will be one of the tastiest side dishes you will serve. Everyone enjoyed this dish, and I have to say, the bowl came back empty.
Escalloped Cabbage changes ordinary cabbage into a casserole where cabbage is topped with cheese and Buttered Bread Crumbs
- 1 head cabbage
- 1/2 teaspoon salt
- 2 cups whole milk
- 1/2 cup butter divided use
- 1/4 cup flour
- 1 cup bread crumbs
Preheat oven to 350 degrees. Cut cabbage in small pieces. Cook in small amount of salted water until partially done. Melt butter, add flour, then add milk and cheese to make a thick sauce. Drain cabbage and layer with cheese sauce in casserole. Top with buttered crumbs. Bake in for 20 minutes.