Scalloped Cabbage

READY IN: 50mins
Recipe by CindiJ

My grandparents always had a large garden and every summer we kids would have to help pick and can. Nobody liked to eat cabbage so Grandma would fix Scalloped Cabbage - we never complained again!

Top Review by MountainCook

This is even better than macaroni and cheese! (And almost no carbs.) With the sauce quantities you gave, it was enough for a VERY LARGE head of cabbbage - so for a head that's about 8" in diameter, I'd cut the sauce in half. I liked how the cabbage got sweet when it cooked. Thanks for sharing this recipe!

Ingredients Nutrition

Directions

  1. Cut cabbage up into bite size pieces.
  2. Par-boil approximately 3-5 minutes, drain well.
  3. Place cabbage in greased 9x13 casserole.
  4. Set aside.
  5. Melt butter in large saucepan.
  6. Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
  7. Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
  8. Cut up Velveeta cheese and stir to melt.
  9. Season cabbage with salt and pepper to taste.
  10. Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
  11. If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
  12. *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
  13. If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

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