Scalloped Cabbage

Convinced you don’t like cabbage? Think again. This scalloped cabbage recipe will make you a believer. It starts with chopped green cabbage smothered in a creamy cheese sauce. We top it with buttery bread crumbs for a crispy finish, then bake the dish until the cabbage is tender and bubbly. This old-fashioned recipe is pure nostalgic comfort food and has the history to prove it.

The side dish has been a favorite for more than 100 years, with roots in the Great Depression. Its simplicity and budget-friendly ingredients made it a staple in home kitchens during tough times. Frugal cooks often left out pricier ingredients, like cheese, when rations were tight. Today, it’s a delicious way to turn a humble head of cabbage into something rich, hearty and special enough for a holiday table.

Ingredients for Scalloped Cabbage

• Cabbage: Raw cabbage has a sharp, crunchy bite but becomes subtly sweet and tender as it bakes. Choose a firm head of cabbage and chop it into bite-sized pieces for even cooking and a satisfying texture.
• Flour: All-purpose flour makes a simple roux that thickens the creamy sauce, helping it coat every bit of cabbage.
• Milk: Whole milk adds richness and body to the sauce. You can swap in 2% milk for a lighter version, or use heavy cream for extra indulgence.
• Cheese: Shredded cheese melts into the sauce, adding savory, salty flavor and a gooey texture. Sharp cheddar brings bold flavor, but feel free to use another good melting cheese, like Gruyere or Monterey Jack.
• Bread crumbs: Sprinkled on top, bread crumbs create a golden, crispy crust that contrasts with the creamy cabbage. Use light and airy panko instead of fine, regular bread crumbs for extra crunch.
• Butter: Melted butter adds flavor and helps the bread crumb topping brown in the oven.
• Chives: Fresh herbs are optional, but they add a pop of color and a hint of freshness to the finished dish. We like chives for their mild onion flavor, but chopped parsley is an easy swap.

Directions

Step 1: Prep the baking dish

Preheat your oven to 350°F and lightly grease a 2-quart baking dish. Spread the chopped cabbage in an even layer in the baking dish.

Step 2: Make the cheese sauce

In a saucepan, heat 3 tablespoons canola oil over medium heat. Whisk in the flour, salt and pepper until smooth. Slowly whisk in the milk. Bring the mixture to a gentle boil, stirring constantly for one to two minutes until the sauce thickens. Add the cheese and stir until melted and smooth. Then, pour the sauce over the cabbage.

Editor’s Tip: For a richer flavor, use butter instead of canola oil. Melt the butter, then whisk in the flour to make the roux.

Step 3: Add the bread crumb topping

In a small bowl, toss the bread crumbs with the melted butter until well coated. Sprinkle the mixture over the cabbage.

Step 4: Bake

Bake, uncovered, for 20 to 30 minutes until the casserole is bubbly around the edges and golden on top. If desired, sprinkle with fresh chives, then serve right away.

Recipe Variations

• Try a different cheese: Add Gruyere or Swiss to the sauce for an elevated flavor, or use pepper jack for a bit of spice. Mix grated Parmesan into the bread crumb topping for extra umami and crunch.
• Add meat: Stir crispy chopped bacon, pancetta or diced ham with the cabbage before adding the sauce for a smoky, meaty element.
• Use more veggies: Cabbage may be the star, but you can sneak in other veggies for color and variety. Toss sauteed onions, chopped carrots, cauliflower florets or a few handfuls of leafy greens with the cabbage before baking.
• Adjust the seasoning: The sauce is simply seasoned with salt and pepper, but you can give it extra oomph with a pinch of ground mustard for brightness, a dash of hot sauce for heat or dried herbs for depth. A pinch of ground nutmeg also works beautifully in creamy sauces, adding subtle warmth.
• Change the topping: Swap in crushed cornflakes or crackers, such as saltines or buttery rounds like Ritz, for the bread crumbs.

How to Store Scalloped Cabbage

Allow the scalloped cabbage to cool to room temperature, then cover the dish tightly with storage wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to four days.

Can you freeze scalloped cabbage?

You can freeze scalloped cabbage, but the texture may change slightly. Dairy-based recipes can become watery and the sauce can separate after thawing. Freeze the cooled casserole in a baking dish safe for both the freezer and the oven, or portion it into smaller freezer-safe containers. For the best results, thaw it in the refrigerator overnight before reheating.

How do you reheat scalloped cabbage?

Reheat leftover scalloped cabbage in a 350° oven for 15 to 20 minutes or until warmed through. You can also microwave individual servings in 30-second bursts until hot.

Scalloped Cabbage Tips

What’s the best type of cabbage to use?

Green cabbage is the best type of cabbage for this recipe—it is firm, has a slightly waxy texture and holds up well in the oven. You can try crinkly savoy or Napa cabbage for a slightly softer texture and sweeter flavor. Technically, red cabbage will work, but it’s not the traditional choice. Its thicker leaves may require a longer baking time, and the purple hue can bleed into the sauce, altering the dish’s appearance.

Can I make scalloped cabbage without dairy?

A scalloped cabbage recipe is traditionally made with butter, milk and cheese, but it’s easy to make dairy-free with a few simple swaps. Instead of regular milk, use unsweetened plant-based milk, such as almond or soy. Substitute your favorite vegan alternatives for the butter and cheese.

What can you serve with scalloped cabbage?

Scalloped cabbage pairs well with savory proteins, like juicy pork tenderloin, roast chicken, baked ham, meat loaf or grilled sausages. Round out the meal with a lighter side, such as steamed green beans or carrots, a crisp salad or a scoop of homemade chunky applesauce. Don’t forget dinner rolls or crusty bread to soak up all that cheesy sauce.