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1 medium head of green cabbage, chopped
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups milk (whole or 2%)
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Salt and pepper to taste
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½ tsp garlic powder (optional)
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¼ tsp nutmeg (optional)
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1 cup grated sharp cheddar cheese (optional but recommended)
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½ cup breadcrumbs or crushed crackers (for topping)
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2 tbsp butter (melted, for topping)
Preparation:
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Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
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Steam or boil the cabbage in salted water for about 5–7 minutes until just tender. Drain well and set aside.
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Make the sauce: In a saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1–2 minutes to create a roux.
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Gradually add milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
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Season with salt, pepper, garlic powder, and nutmeg. Stir in half of the cheese if using.
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Combine cabbage with the sauce and pour the mixture into the prepared baking dish.
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Top with remaining cheese (if using), then sprinkle breadcrumbs and drizzle melted butter over the top.
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Bake uncovered for 25–30 minutes, or until golden and bubbling.
Serving and Storage Tips:
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Serve warm as a side with roasted meats, baked tofu, or grain bowls.
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Leftovers can be refrigerated in an airtight container for up to 4 days.
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To reheat, use an oven or toaster oven to retain crispiness on top.
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Freezing not recommended due to the dairy sauce, which may separate upon thawing.
Variants:
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Add crunch: Stir in sautéed onions or leeks for added texture.
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Go low-carb: Use a cauliflower béchamel or replace flour with almond flour.
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Cheesy twist: Use Gruyère, Parmesan, or blue cheese for more flavor depth.
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Meaty version: Add diced ham, crumbled bacon, or shredded chicken for a heartier dish.
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Vegan-friendly: Use plant-based milk, vegan butter, and dairy-free cheese alternatives.
FAQ:
Q: Can I use red cabbage instead?
A: Yes, but the color and texture will be slightly different — still tasty, just a bit earthier.
Q: Is this similar to cabbage au gratin?
A: Very much so! Escalloped refers to the creamy, baked nature of the dish — like au gratin, but simpler.
Q: Can I prep this in advance?
A: Yes, assemble the dish and refrigerate it up to 24 hours before baking. Add a few minutes to baking time.
Q: How do I make it gluten-free?
A: Substitute gluten-free flour for the roux and use gluten-free breadcrumbs.
Q: What dishes pair well with escalloped cabbage?
A: It’s great with roasted chicken, grilled sausage, baked tempeh, or even a warm grain salad.
