Best Cheesy Scalloped Cabbage Recipes

Mary's Cheesy Scalloped Cabbage image

Provided by Ellen Bales

Time 55m

Number Of Ingredients 11

Steps:

1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
4. Top with buttered bread crumbs.
5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!

Cheesy Scalloped Cabbage image

Provided by Northern Star

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 small cabbage
1 cup medium white sauce (recipe to follow)
1/2 cup grated medium cheddar
3/4 cup fresh coarse breadcrumbs
2 tablespoons butter
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon nutmeg

Steps:

Cook the cabbage in boiling water 5 - 7 minutes until just tender. Drain.
Prepare the white sauce: Melt butter over med. heat and add flour. Cook for 2 minutes stirring constantly. Add milk, salt and nutmeg, stir continually until thick.
Prepare bread crumbs: In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
Add the cheese to the white sauce.
In a buttered casserole dish layer the cabbage and white sauce.
Top with crumbs.
Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.

Cheesy Scalloped Cabbage Casserole image

Provided by @MakeItYours

Number Of Ingredients 9

1 1/2 tablespoons avocado oil (or light olive oil), plus more to grease the dish
1 lb (450 g) Savoy cabbage, thinly sliced
1 medium onion, chopped
2 medium cloves garlic, minced
3/4 cup (180 ml) low-sodium vegetable stock
1/2 cup Cream Cheese, at room temperature
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded Cheddar

Steps:

Preheat the oven to 400F; lightly brush the inside of a 1.5-quart casserole dish with oil.
Add the oil to a medium saucepan over medium-low heat; once hot, add the cabbage and onion and cook (covered) until the vegetables are softened but not browned, about 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
Whisk in the vegetable stock, cream cheese, salt, pepper, and half of the cheddar, stirring until smooth. Pour the mixture into the prepared casserole dish and top with the remaining half of the cheddar..
Cover the dish and bake until the casserole is bubbling throughout, about 20 to 25 minutes.
Serve warm.