Cabbage Wedges With Cheese Sauce

Total Time
Prep 15 mins
Cook 40 mins

We celebrate St Patrick's Day with a big meal each year and cabbage usually plays some part in the feast. One year, a guest brought this cabbage dish to share and it was a big hit. She originally found the recipe in an issue of Taste of Home magazine. The chili sauce called for in this recipe is not particularly spicy (although hot versions are also sold) and is usually sold in a bottle in the ketchup aisle in US supermarkets. The brand I most often have used is Heinz.

Ingredients Nutrition


  1. Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
  2. Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
  3. Drain and remove the core, then set wedges in a greased 9x13" casserole.
  4. For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
  5. Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
  6. Add milk slowly, whisking, then cook and stir until sauce thickens.
  7. Pour over cabbage.
  8. Bake, uncovered, at 375 F for 15 minutes.
  9. Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.
Most Helpful

Extremely rich and very good. Simple to make as well. I think you could get just about anyone to eat cabbage with this recipe.

sugarpea November 20, 2003

We thought this was ok, but would've been better with a more traditional cheese sauce. The flavor combination created by the Miracle Whip, chili sauce and cheese was a little odd to us.

Heather W. April 08, 2010

This was really tasty. I made a couple modifications though that may be suggestions for others trying this out. I don't have (nor like green bell pepper) so I used about 1/2 cup onion instead. Also I didn't have any milk so I used a bottle of beer, and this totally made the cheese sauce work with the cabbage for me. For the chili sauce I used garlic srirachi (it wasn't clear what the chili sauce was supposed to be) and added a couple dashes of garlic powder. Also when I made the sauce I mixed the cheddar mayo and chili sauce into the onion/beer/butter/flour mixture after turning off the heat and then poured that over the cabbage. The recipe as it's written looks like the onion/butter/flour/milk is supposed to be poured over the cabbage separately prior to pouring the cheese/mayo/chili sauce over the top.. Anyway it was super good and was great with the cabbage.

MC Baker May 16, 2008