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nameEscalloped Cabbage
descriptionMove over mac-n-cheese, cabbage has become the new comfort food!
urlhttps://12tomatoes.com/escalloped-cabbage
inLanguageen-US
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Ingredients
  • 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 cup mozzarella cheese
  • 1 cup sharp cheddar cheese
  • Paprika, for garnish
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. Bring a pot of water to boil. Add some salt and boil the cabbage wedges for 1 to 3 minutes, parboiling them. Drain the water and then slice the cores off.
  2. Preheat oven to 350°F and grease a 9x9 baking dish with baking spray. Set the par-cooked cabbage wedges into the prepared dish, set aside.
  3. In a nonstick skillet, melt butter and then whisk in the flour, creating a roux, whisking continuously for 1 to 2 minutes.
  4. Gradually whisk in the milk in batches, stirring until the sauce becomes thickened. Turn off the heat and add in the cheeses.
  5. Pour the sauce over the prepared cabbage. Sprinkle on paprika.
  6. Bake in the oven for 20 to 25 minutes until the casserole becomes bubbly and golden. Serve warm and enjoy!
Move over mac-n-cheese, cabbage has become the new comfort food!
Course: Side
Allergen(s): Wheat, Gluten, Milk, Wheat, Gluten, Milk

Recipe adapted from The Pioneer Woman.

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Escalloped Cabbage

A casserole of cabbage wedges coated in a homemade cheese sauce and sprinkled with a dash a paprika.

Escalloped Cabbage

4.7 from 14 votes
Cuisine: American
Servings: Makes about 6 to 8 servings
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 cup mozzarella cheese
  • 1 cup sharp cheddar cheese
  • Paprika, for garnish
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. Bring a pot of water to boil. Add some salt and boil the cabbage wedges for 1 to 3 minutes, parboiling them. Drain the water and then slice the cores off.
  2. Preheat oven to 350°F and grease a 9x9 baking dish with baking spray. Set the par-cooked cabbage wedges into the prepared dish, set aside.
  3. In a nonstick skillet, melt butter and then whisk in the flour, creating a roux, whisking continuously for 1 to 2 minutes.
  4. Gradually whisk in the milk in batches, stirring until the sauce becomes thickened. Turn off the heat and add in the cheeses.
  5. Pour the sauce over the prepared cabbage. Sprinkle on paprika.
  6. Bake in the oven for 20 to 25 minutes until the casserole becomes bubbly and golden. Serve warm and enjoy!