1/2 Photos of Scalloped Cabbage
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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Units: US | Metric
- 1Cut cabbage up into bite size pieces.
- 2Par-boil approximately 3-5 minutes, drain well.
- 3Place cabbage in greased 9x13 casserole.
- 4Set aside.
- 5Melt butter in large saucepan.
- 6Stir 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).
- 7Stir 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.
- 8Cut up Velveeta cheese and stir to melt.
- 9Season cabbage with salt and pepper to taste.
- 10Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
- 11If 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!
- 13If 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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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
- Total Fat 19.0 g
- Saturated Fat 12.0 g
- Cholesterol 60.0 mg
- Sodium 515.7 mg
- Total Carbohydrate 14.9 g
- Dietary Fiber 2.9 g
- Sugars 6.0 g
- Protein 8.2 g