Beth’s Scalloped Cabbage

Beth’s Scalloped Cabbage: A Comforting Twist on a Classic Side Dish

Beth’s Scalloped Cabbage is a delightful fusion of tender cabbage wedges enveloped in a creamy cheese sauce, topped with a crunchy buttery cracker crust. This comforting side dish offers a refreshing twist on traditional scalloped potatoes, bringing together the earthy sweetness of cabbage with the richness of cheese and butter. Whether served alongside a hearty roast dinner or as a standalone vegetarian main, this dish is sure to impress. Join us as we explore the recipe and unlock the secrets to creating this deliciously satisfying dish.

Ingredients:

  • Produce:
    • 1 Head cabbage, medium, cut into small wedges
  • Baking & Spices:
    • 2 tbsp All-purpose flour
    • 1/2 tsp Salt
  • Snacks:
    • 1/2 cup Buttery round crackers
  • Dairy:
    • 2/3 cup American cheese, shredded
    • 2 tbsp Butter
    • 1 cup Milk

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a baking dish with butter or cooking spray.
  2. Prepare the Cabbage: Cut the head of cabbage into small wedges, removing any tough outer leaves. Place the cabbage wedges in a large pot of boiling salted water and cook for 5-7 minutes, or until slightly tender. Drain the cabbage and set aside.
  3. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it begins to turn golden brown.
  4. Add Milk and Cheese: Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook the sauce for 3-4 minutes, or until thickened. Remove the saucepan from the heat and stir in the shredded American cheese until melted and smooth. Season the cheese sauce with salt to taste.
  5. Layer the Cabbage and Cheese Sauce: Arrange the cooked cabbage wedges in the prepared baking dish in a single layer. Pour the cheese sauce evenly over the cabbage, ensuring that all wedges are coated.
  6. Prepare the Cracker Topping: Crush the buttery round crackers into coarse crumbs and sprinkle them evenly over the top of the cheese-coated cabbage.
  7. Bake the Scalloped Cabbage: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese sauce is bubbly and the cracker topping is golden brown and crispy.
  8. Serve and Enjoy: Remove the scalloped cabbage from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh herbs, if desired, and serve hot as a delicious side dish or vegetarian main course.

Cook Notes and Variations:

  • Extra Flavor: Enhance the flavor of the cheese sauce by adding a pinch of garlic powder, onion powder, or smoked paprika.
  • Customize Cheese: Experiment with different types of cheese such as cheddar, Swiss, or Gruyere for a unique twist on the classic recipe.
  • Add Protein: For added protein, mix in cooked bacon or ham pieces with the cabbage before adding the cheese sauce.

Keto and Low Carb Versions:

  • Keto Version: Substitute the all-purpose flour with almond flour or coconut flour to thicken the cheese sauce. Replace the buttery round crackers with crushed pork rinds for a crunchy low-carb topping.
  • Low Carb Version: Use heavy cream instead of milk in the cheese sauce to reduce the carb content. Omit the buttery round crackers entirely or use a low-carb alternative such as crushed pork rinds or almond meal for the topping.

Beth’s Scalloped Cabbage is a comforting and satisfying dish that’s perfect for any occasion. With its creamy cheese sauce, tender cabbage, and crispy cracker topping, it’s sure to become a family favorite. Whether served as a side dish or a vegetarian main course, this recipe is a delicious way to enjoy the humble cabbage in all its glory. So gather your ingredients, preheat your oven, and get ready to indulge in the irresistible flavors of scalloped cabbage!

FAQs (Frequently Asked Questions):

Q: Can I use other types of cheese in this recipe? A: Absolutely! Feel free to experiment with different cheeses to suit your taste preferences. Cheddar, Swiss, Gruyere, or even blue cheese would all work well in this dish.

Q: Can I make this dish ahead of time and reheat it later? A: Yes, you can assemble the scalloped cabbage ahead of time and refrigerate it until ready to bake. Simply cover the dish tightly with foil and store it in the refrigerator for up to 24 hours. When ready to serve, remove the foil and bake as directed.

Q: Can I freeze leftovers of this dish? A: While it’s best enjoyed fresh, you can freeze any leftovers of the scalloped cabbage in an airtight container for up to 3 months. To reheat, thaw the dish overnight in the refrigerator and bake in the oven until heated through.

Q: Can I add additional vegetables to this dish? A: Yes, you can customize this recipe by adding other vegetables such as diced onions, chopped broccoli, or sliced carrots. Simply sauté the additional vegetables along with the cabbage before layering them in the baking dish.

Q: Is there a gluten-free option for the flour in the cheese sauce? A: Absolutely! You can use gluten-free flour blends or cornstarch as a thickening agent for the cheese sauce. Just be sure to adjust the amount accordingly to achieve the desired consistency.

Savor the Comforting Goodness! Now that you have all the tips, tricks, and answers to your questions, it’s time to embrace the warmth and comfort of Beth’s Scalloped Cabbage. Whether enjoyed as a side dish at a holiday feast or as a comforting weeknight meal, this dish is sure to bring joy to your table. So gather your loved ones, savor each bite, and relish in the simple pleasures of good food and good company!