Best 15 Peggis Scalloped Cabbage Recipes

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Are you looking for a comforting and flavorful side dish to pair with your next meal? Look no further than Peggy's Scalloped Cabbage! This classic Southern dish features tender cabbage, creamy sauce, and a crispy cheese topping. With its simple ingredients and easy-to-follow steps, Peggy's Scalloped Cabbage is a delightful treat that's sure to become a family favorite. In this article, we'll walk you through the process of creating this mouthwatering dish, providing tips and tricks to ensure perfect results every time.

Here are our top 15 tried and tested recipes!

SCALLOPED CABBAGE



Scalloped Cabbage image

My mother always made this dish as a special treat, and now I do, too. The combination of ingredients is just right-the white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for cabbage like it!

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 medium head cabbage, chopped (about 4 cups)
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1 cup whole milk
1 cup shredded cheddar cheese
3/4 cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.

Nutrition Facts :

SCALLOPED CABBAGE CASSEROLE



Scalloped Cabbage Casserole image

I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8-10 servings.

Number Of Ingredients 12

8 cups thinly sliced cabbage (2-2-1/2 pounds)
2 large carrots, shredded
1 medium onion, finely chopped
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded process American cheese
1/2 cup seasoned bread crumbs
1 teaspoon dried marjoram
1 teaspoon dried thyme

Steps:

  • Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

Nutrition Facts : Calories 193 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 538mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

SCALLOPED CABBAGE



Scalloped Cabbage image

My grandparents always had a large garden and every summer we kids would have to help pick and can. Nobody liked to eat cabbage so Grandma would fix Scalloped Cabbage - we never complained again!

Provided by CindiJ

Categories     Vegetable

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 7

1 head cabbage
4 tablespoons butter
4 tablespoons flour
1 1/2 cups half-and-half
8 ounces Velveeta cheese, cubed
salt & pepper
crushed cracker (for garnish if desired)

Steps:

  • Cut cabbage up into bite size pieces.
  • Par-boil approximately 3-5 minutes, drain well.
  • Place cabbage in greased 9x13 casserole.
  • Set aside.
  • Melt butter in large saucepan.
  • Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
  • Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
  • Cut up Velveeta cheese and stir to melt.
  • Season cabbage with salt and pepper to taste.
  • Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
  • If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
  • *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
  • If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

SCALLOPED CABBAGE



Scalloped Cabbage image

This is a cabbage casserole that is just delicious. Great in place of a starch at a meal. Also good with ham, pork or any barbecued meat.

Provided by GRAMMYROSE

Categories     Side Dish     Casseroles

Time 1h5m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
1 medium head cabbage, cored and sliced thin
1 large onion, chopped
1 ½ cups milk
4 eggs, lightly beaten
1 cup crushed saltine crackers
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
  • Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
  • Bake in preheated oven for 30 minutes, or until golden brown and heated through.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 21.2 g, Cholesterol 139.1 mg, Fat 9.8 g, Fiber 3.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 623.3 mg, Sugar 8.5 g

ESCALLOPED CABBAGE CASSEROLE



Escalloped Cabbage Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter, plus more for greasing the pan
Kosher salt
1 head green cabbage
2 tablespoons all-purpose flour
1 cup milk
Freshly ground black pepper
One 15-ounce jar processed cheese sauce or dip, such as Cheez Whiz
1 cup grated pepper Jack cheese
1 jalapeno pepper, sliced into rounds, seeds removed
Paprika, as needed

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-9-inch baking dish.
  • Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish.
  • In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.
  • Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes.

SCALLOPS WITH CABBAGE AND CAPERS



Scallops with Cabbage and Capers image

Provided by Food Network Kitchen

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 11

8 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 head light-green cabbage, sliced
Kosher salt
1 cup low-sodium chicken broth
1 1/4 pounds sea scallops
Freshly ground pepper
1 to 2 tablespoons capers, rinsed if packed in salt
1/4 cup golden raisins
3 tablespoons cider vinegar
1/2 cup roughly chopped fresh parsley

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
  • Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
  • Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
  • Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
  • Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

BETH'S SCALLOPED CABBAGE



Beth's Scalloped Cabbage image

Excellent holiday side dish.

Provided by Andrea

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 7

1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
⅔ cup shredded American cheese
½ cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
  • Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
  • Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
  • Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 22.6 g, Cholesterol 25.2 mg, Fat 13.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 6.4 g, Sodium 606.6 mg, Sugar 6.9 g

CREAMY SCALLOPED CABBAGE



Creamy Scalloped Cabbage image

My husband LOVES this casserole. He and I both love cabbage any way you can find to fix it, but this is a favorite.

Provided by Darlene Summers

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 lbs cabbage (coarsely chopped)
2 cups white sauce
salt & pepper
soda cracker (crushed)
butter

Steps:

  • Cook cabbage in boiling salt water until almost tender; drain thoroughly.
  • Place in lightly buttered casserole.
  • Pour white sauce over top.
  • Season with salt & pepper.
  • Cover with cracker crumbs.
  • Dot with butter.
  • Bake at 350° until lightly browned, about 25 to 30 minutes.

Nutrition Facts : Calories 149.8, Fat 9, SaturatedFat 2.4, Cholesterol 5.8, Sodium 315.5, Carbohydrate 14, Fiber 2.8, Sugar 7.7, Protein 4.8

BETH'S SCALLOPED CABBAGE



Beth's Scalloped Cabbage image

This scalloped cabbage casserole makes an excellent holiday side dish.

Provided by Allrecipes Member

Categories     Side Dish Casseroles

Time 50m

Yield 6

Number Of Ingredients 7

1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
⅔ cup shredded American cheese
½ cup crushed buttery round crackers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
  • Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, salt, and milk. Cook and stir until slightly thickened, then fold in cheese.
  • Transfer cabbage to the prepared casserole dish; stir in cheese sauce. Sprinkle cracker crumbs on top.
  • Bake in the preheated oven until top is browned, 25 to 30 minutes.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 22.6 g, Cholesterol 25.2 mg, Fat 13.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 6.4 g, Sodium 606.6 mg, Sugar 6.9 g

BETH'S SCALLOPED CABBAGE



Beth's Scalloped Cabbage image

This is from Allrecipes and there isn't one like this on zaar.Even my picky DH liked this and I hope you will too. If you use a small cabbage you will have more sauce. It depends on whether you want cabbage with a lot of sauce or not.

Provided by Dorel

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 head cabbage, cut into small wedges.
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
2/3 cup shredded medium cheddar (the original recipe called for American cheese)
1/2 cup crushed round buttery cracker

Steps:

  • Preheat oven to 350*F.
  • Grease a 2 quart casserole dish.
  • Cook cabbage in boiling salted water until barely tender, about 10 minutes, drain well.
  • Melt butter in small saucepan over low heat.
  • Blend in flour, milk and salt.
  • Cook and stir until slightly thickened then fold in cheese.
  • Put cabbage in casserole dish and stir in cheese sauce.
  • Sprinkle cracker crumbs over top.
  • Bake for 25-30 minutes or until top is browned.

SCALLOPED CABBAGE



Scalloped Cabbage image

Make and share this Scalloped Cabbage recipe from Food.com.

Provided by Clove B.

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 head cabbage
2 cups milk
3 cups shredded cheddar cheese
2 tablespoons garlic
1/2 cup salted butter
1/3 cup flour
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Cube cabbage into roughly 1.5" squares for even cooking. Put in large stock pot and cover with water. Bring to a boil, then reduce to simmer for 15-20 minutes. You want the cabbage to be just fork tender. Drain in colander while preparing cheese cause.
  • To prepare the bechamel sauce;.
  • In the 2 cups of milk, whisk in well the 1/3 cup of flour. Melt the stick of butter, with salt, pepper, and garlic added, in a sauce pan on medium heat. Once the butter is melted, slowly whisk in the milk/flour mix. Continue to slowly whisk until sauce starts to thicken. You may need to turn heat up just a bit to get a gentle boil, then reduce back down to simmer. Once you think the sauce is thick enough, add 2 cups of shredded cheddar cheese and blend until melted. Turn off heat.
  • Put drained cabbage in a 9"x11" baking dish (or large Corning French White style casserole dish.) No need to spray or coat pan, unless you use metal. Pour the bechamel sauce over cabbage, and gentle turn cabbage to coat. Sprinkle the last cup of cheddar cheese on the top. Bake for 30 minutes on 350.
  • Let rest for 10 minutes, then serve.

Nutrition Facts : Calories 362.7, Fat 28, SaturatedFat 17.7, Cholesterol 83.5, Sodium 706, Carbohydrate 14.8, Fiber 3.1, Sugar 3.9, Protein 14.8

SCALLOPED CABBAGE CASSEROLE



Scalloped Cabbage Casserole image

I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).

Provided by Allrecipes Member

Time 55m

Yield 8

Number Of Ingredients 12

8 cups thinly sliced green cabbage
2 large carrots, shredded
1 medium onion, finely chopped
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
1 ½ cups milk
1 ½ cups shredded, processed American cheese
½ cup seasoned bread crumbs
1 teaspoon dried marjoram
1 teaspoon dried thyme

Steps:

  • Cook the cabbage and carrots in boiling salted water until crisp-tender. Meanwhile, in a saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. In a small skillet, melt remaining butter. Add crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 degrees F for 30-35 minutes or until the cabbage is tender and the top is browned.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 18.2 g, Cholesterol 42.7 mg, Fat 15.3 g, Fiber 3.5 g, Protein 9.1 g, SaturatedFat 9.5 g, Sodium 668.1 mg, Sugar 7 g

SCALLOPED CABBAGE



Scalloped Cabbage image

This is a cabbage casserole that is just delicious. Great in place of a starch at a meal. Also good with ham, pork or any barbecued meat.

Provided by GRAMMYROSE

Categories     Side Dish Casseroles

Time 1h5m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
1 medium head cabbage, cored and sliced thin
1 large onion, chopped
1 ½ cups milk
4 eggs, lightly beaten
1 cup crushed saltine crackers
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
  • Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
  • Bake in preheated oven for 30 minutes, or until golden brown and heated through.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 21.2 g, Cholesterol 139.1 mg, Fat 9.8 g, Fiber 3.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 623.3 mg, Sugar 8.5 g

SCALLOPED CABBAGE



Scalloped Cabbage image

My mom made this when I was a kid in the late 60's/early 70's, it's an easy way to cook cabbage & very tasty too!

Provided by lssteinys

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 head cabbage, sections slightly separated
6 -12 saltine crackers
2 -4 teaspoons butter
salt & pepper
1 -2 cup milk

Steps:

  • cook cabbage in boiling water, about 4 to 5 minutes.
  • drain.
  • place a layer of cabbage leaves in a pyrex dish.
  • sprinkle with crushed saltine crackers.
  • dot with butter.
  • salt & pepper to taste.
  • repeat layers.
  • cover with milk.
  • bake covered, 30 - 35 minutes @ 350°F.

Nutrition Facts : Calories 103.2, Fat 4.6, SaturatedFat 2.7, Cholesterol 13.6, Sodium 117.3, Carbohydrate 12.8, Fiber 3, Sugar 3.7, Protein 3.9

SCALLOPED CREAMY CABBAGE CASSEROLE



Scalloped Creamy Cabbage Casserole image

I always read the food section in newspapers and magazines. If I find a recipe that I think my family will like, I test it out. I found this one while traveling some years ago. My family like it and it has become one of our favorites.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 7

5 to 6 cups shredded cabbage
2 medium onions, finely chopped
1 medium green pepper, finely chopped
1/4 cup butter
2 cups shredded sharp cheddar cheese
2 cups coarsely crushed sour cream and chive croutons, divided
1 cup milk or half-and-half cream

Steps:

  • In a large saucepan, cook cabbage in boiling salted water for 4-5 minutes or until almost tender; drain. In a smaller saucepan, saute onions and green pepper in butter until tender. Combine cabbage, onion-pepper mixture, cheese and 1-1/2 cups of croutons. , Spoon into a 13x9-in. baking dish. Pour milk or cream overall; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 255 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 452mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

Tips:

  • Choose the right cabbage: Select a firm, heavy head of cabbage with tightly packed leaves. Avoid heads with brown spots or wilted leaves.
  • Slice the cabbage thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
  • Use a variety of seasonings: Scalloped cabbage is a versatile dish that can be seasoned with a variety of herbs and spices. Some popular choices include salt, pepper, garlic powder, onion powder, and paprika. You can also add fresh herbs like thyme, rosemary, or sage.
  • Cook the cabbage until it is tender: The cabbage should be cooked until it is tender but still has a slight crunch. Overcooked cabbage will be mushy and bland.
  • Serve scalloped cabbage hot: Scalloped cabbage is best served hot out of the oven. You can garnish it with fresh parsley or grated Parmesan cheese before serving.

Conclusion:

Scalloped cabbage is a delicious and easy side dish that can be enjoyed by people of all ages. It is a great way to use up leftover cabbage and it is also a healthy and affordable dish. With its creamy sauce and tender cabbage, scalloped cabbage is sure to be a hit at your next meal.

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