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    You are in: Home / Recipes / Scalloped Cabbage Recipe
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    Scalloped Cabbage

    Scalloped Cabbage. Photo by *Parsley*

    1/2 Photos of Scalloped Cabbage

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    CindiJ's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut cabbage up into bite size pieces.
    2. 2
      Par-boil approximately 3-5 minutes, drain well.
    3. 3
      Place cabbage in greased 9x13 casserole.
    4. 4
      Set aside.
    5. 5
      Melt butter in large saucepan.
    6. 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. 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. 8
      Cut up Velveeta cheese and stir to melt.
    9. 9
      Season cabbage with salt and pepper to taste.
    10. 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. 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. 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. 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.

    Ratings & Reviews:

    • on February 18, 2007

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2007

      45

      I've been looking for a good scalloped cabbage recipe like my Dad used to make and this is close. I think he added crushed saltines. I crushed crackers and butter and put on top, removing the foil the last five minutes to brown. I also mixed milk with cream and it was delicious. Thanks Cindi for the recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2006

      55

      Great way to eat cabbage. Nice and cheesey comfort food. I added a small chopped onion and used yellow American cheese instead of Velveeta. I think you could get away with only using 2 cups of half and half if you wanted to. Thanx for sharing this; I'll make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Scalloped Cabbage

    Serving Size: 1 (142 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 256.9
     
    Calories from Fat 171
    66%
    Total Fat 19.0 g
    29%
    Saturated Fat 12.0 g
    60%
    Cholesterol 60.0 mg
    20%
    Sodium 515.7 mg
    21%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.0 g
    24%
    Protein 8.2 g
    16%

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