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Scalloped Cabbage

When times were lean there’s been one vegetable that generations have relied on to round out soups, dinners, and even become the main dish! Cabbage is one of those veggies that’s known around the world and can be cooked an endless number of ways. This recipe for scalloped cabbage turns this veggie into the center of attention. It’s baked into a casserole, just like how many of our parents and grandparents had it back in the day.

A recipe book from the WPA School Lunch Project in 1941 lists scalloped cabbage among the recipes, one of many other scalloped recipes (oysters and tomatoes among them).

This recipe is listed in the vegetable section, but many a family probably had this inexpensive dish at home as their main course during the Great Depression.

It’s the taste that’s kept this dish in family cookbooks over the years. It’s simple, creamy, soft in the middle, and just a little crunchy on top. And, it’s a really great way to get kids to eat their veggies!

Scalloped Cabbage

This dish does take some preparation since you have to boil the cabbage ahead of time. Cabbage can take a long time to cook in the oven when raw, so pre-cooking it means the casserole doesn’t get too brown on top.

The flavors in this recipe are simple: cabbage, milk, saltines, salt, and pepper. The saltines add a lot of flavor to this casserole- believe it or not!

Scalloped Cabbage

It might not sound all that exciting, but it’s comforting and just about everyone who tries it ends up loving this old fashioned dish!

For a more modern take you could sprinkle some cheese on top or put in the middle layers for a richer taste. But, however you serve this dish it’s sure to be a hit!

Serves 8

15m prep time

1h 10m cook time

263 calories

Rated 3.3 out of 5
Rated by 4 reviewers

Allergens: Milk, Wheat, Gluten

  • I head cabbage, trimmed and chopped into square pieces
  • 3 cups crushed saltines
  • 1 stick butter, cubed, plus extra for greasing
  • black pepper to taste
  • 4 cups milk
  • pinch white pepper (optional)
  • salt to taste
  1. Fill a medium stockport with water. Bring to a boil then add cabbage to pot. Allow to simmer for 25-30 minutes or until cabbage is tender. Drain cabbage fully and set aside.
  2. Preheat oven to 350˚F. Grease a 2-quart baking dish and add a layer of cabbage to the bottom, then a layer of saltines, then some black pepper. Dot with part of the butter. Repeat until all cabbage, saltines, and butter have been arranged in layers.
  3. Pour milk over top of casserole making sure all exposed cracker pieces are soaked with milk. Then sprinkle with white pepper and a bit of salt (if needed). Bake for 35-40 minutes or until top begins to brown.

Recipe adapted from Grandma Feral.

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