5 Reviews

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!

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MountainCook February 18, 2007

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

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Bambo January 01, 2007

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.

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*Parsley* February 22, 2006

my dh family believes everything is better with velveeta and 1/2 and 1/2 lol see libbys recipes on my site anyway this is how she makes cabbage to thanks for posting dee

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Dienia B. August 30, 2005
Scalloped Cabbage