Scalloped Cabbage with Nutmeg Sauce

Total Time
50mins
Prep 30 mins
Cook 20 mins

I got this recipe from someone I knew on line about 7 years ago who had a reputation as being a fantastic cook. Anything anyone ever made from her recipes was excellent, and this is no exception. I finally got around to trying it, and I'm sorry I waited so long. It is absolutely delicious, the flavors blend beautifully, and it was hard not to eat the whole thing at one sitting. Not only am I going to make this again, I'm going to make this again soon! I easily halved the recipe (though I won't next time. I like it too much). Although I did not have need to do this, I think it could be made and assembled a little earlier in the day and put in the oven to bake right before you're ready to serve it.

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Grease a 3-4 quart baking dish (or spray with non-stick spray).
  3. In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
  4. Add salt to taste.
  5. Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary.
  6. Remove the cabbage from the water and drain.
  7. In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
  8. Blend in the milk, whisking until the mixture is again smooth.
  9. Add the salt, pepper and 1/4 tsp.
  10. nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
  11. Add 4 tablespoons grated parmesan cheese and stir until melted.
  12. Remove from the heat and stir in lemon juice.
  13. Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
  14. Repeat with the rest of the cabbage, crumbs and sauce.
  15. Sprinkle the top evenly with the remaining 2 tbs.
  16. grated cheese, and sprinkle lightly with additional nutmeg.
  17. Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
  18. Makes 6-8 servings.

Reviews

(3)
Most Helpful

This was a delightfully different way to serve cabbage which is one of my favorite veggies. Only thing I did different was to chop the cabbage into larger pieces and adjusted the cooking time accordingly. For some reason, I don't like shredded cabbage. I also halved the recipe - no problem there. Other than that, it was very good and one I would include again in my meal planning. Thanks for posting.

Marie June 19, 2004

You just can't go wrong with a smooth and creamy white sauce combined with almost anything, and cabbage is no exception. I found the instructions to be clear and simple and followed them exactly. My cabbage did take a little longer than 10 minutes, but I didn't want it to be too crunchy. I also allowed 20 minutes for the cabbage to cook, since I made the cabbage and sauce ahead of time the casserole need to be cooked longer to be heated through. This is a good, homey dish...thanks Montana Roux

Geema April 30, 2004

I thoughly enjoyed this recipe. I love the unusual sweetness of nutmeg, in contrast with the cabbage and cheese flavours. I followed the directions to the letter and had no trouble at all. This is the type of side dish I would serve to guests, as it presents beautifully. It goes so well with a variety of vegetables alongside a nice steak or roast of any variety (suggestions only). I will be making this again without hesitation.

Honni April 26, 2004

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