Scalloped Cabbage with Nutmeg Sauce

"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."
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Ready In:




  • Preheat oven to 450.
  • Grease a 3-4 quart baking dish (or spray with non-stick spray).
  • In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
  • Add salt to taste.
  • 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.
  • Remove the cabbage from the water and drain.
  • In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
  • Blend in the milk, whisking until the mixture is again smooth.
  • Add the salt, pepper and 1/4 tsp.
  • nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
  • Add 4 tablespoons grated parmesan cheese and stir until melted.
  • Remove from the heat and stir in lemon juice.
  • Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
  • Repeat with the rest of the cabbage, crumbs and sauce.
  • Sprinkle the top evenly with the remaining 2 tbs.
  • grated cheese, and sprinkle lightly with additional nutmeg.
  • Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
  • Makes 6-8 servings.

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  1. 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.
  2. 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
  3. 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.


I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
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