Best 15 Scalloped Cabbage Recipes

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"Scalloped cabbage," also known as "cabbage au gratin," is a classic French dish that combines the delicate flavors of cabbage with a creamy and cheesy sauce. This comforting and versatile dish can be easily prepared at home and can be served as a main course or side dish. Whether you prefer a simple and traditional recipe or something with a little more flair, there are countless variations of scalloped cabbage to satisfy every palate. In this article, we will explore the best recipes for scalloped cabbage, providing you with step-by-step instructions, ingredient lists, and helpful tips to ensure that your dish turns out perfectly every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to discover the best scalloped cabbage recipes that will surely impress your family and friends."

Here are our top 15 tried and tested recipes!

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 WITH HAM AND CHEESE



Scalloped Cabbage with Ham and Cheese image

A cheesy scalloped cabbage and ham casserole. Great for potlucks. A bag of slaw can be substituted for the cabbage.

Provided by JEANIE BEAN

Categories     Main Dish Recipes     Pork     Ham

Time 1h10m

Yield 4

Number Of Ingredients 9

1 medium head cabbage, chopped
1 onion, chopped
1 ½ cups cooked ham, diced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
¾ cup processed American cheese
2 tablespoons dry bread crumbs

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Steam cabbage and onion in a small amount of water until tender. Add the ham. Place into a buttered baking dish.
  • In a skillet, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Add salt, cheese and stir until melted. Pour over the cabbage mixture. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 19.2 g, Cholesterol 91.5 mg, Fat 31.4 g, Fiber 4.5 g, Protein 27 g, SaturatedFat 16.8 g, Sodium 2800.1 mg, Sugar 4.6 g

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 :

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

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 HAM AND CABBAGE



Scalloped Ham and Cabbage image

Ruth Peterson relates from Jenison, Michigan, "One of our daughters adores cabbage, so I fix this flavorful dish when her family comes to dinner."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 9

2 cups cubed fully cooked ham
1/2 cup uncooked long grain rice
1/4 cup chopped onion
1/4 cup butter, cubed
1-1/2 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 teaspoon prepared horseradish
1/2 teaspoon salt
3 to 4 cups chopped cabbage

Steps:

  • In a large skillet, saute ham, rice and onion in butter until rice is golden brown and onion is tender. Stir in the milk, soup, horseradish and salt. Add cabbage; cover and cook over low heat for 35-45 minutes or until the cabbage is tender, stirring occasionally.

Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 1268mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

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.

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.

MARY'S CHEESY SCALLOPED CABBAGE



Mary's Cheesy Scalloped Cabbage image

A culinary match made in heaven! The cabbage and cheese are simply divine together.

Provided by Ellen Bales

Categories     Side Casseroles

Time 55m

Number Of Ingredients 11

1 small head green cabbage
2 c cheddar cheese, shredded
1 1/2 c medium white sauce
1/2 - 3/4 c fine bread crumbs, buttered
1/2 tsp salt
1 Tbsp butter
WHITE SAUCE:
3 Tbsp butter
3 Tbsp all purpose flour
1/4 tsp salt
1 1/2 c milk

Steps:

  • 1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
  • 2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
  • 3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
  • 4. Top with buttered bread crumbs.
  • 5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
  • 6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!

SCALLOPED CABBAGE



Scalloped Cabbage image

My Aunt Jenny made this for family dinners every Christmas and Thanksgiving when I was growing up. I make it now for my family.

Provided by Christine Chamberlain

Categories     Side Casseroles

Time 40m

Number Of Ingredients 7

1 head of cabbage, chopped
6 Tbsp butter, melted
1/2 c flour
2 c milk
1 c sharp cheddar cheese, shredded
1/2 c butter
2 c ritz cracker crumbs

Steps:

  • 1. Place cabbage in a 4-qt pan, cover with water and boil 5 minutes, until tender crisp. Drain.
  • 2. Melt butter with flour, stirring until thickened, about 1 minute. Slowly stir in milk, adding gradually. Add shredded cheese and stir until melted.
  • 3. Place cabbage in a 9x13 pan, pour sauce over the cabbage.
  • 4. Melt 1/2 cup butter in a pan, stir in cracker crumbs until coated. Sprinkle over the top of the sauce.
  • 5. Bake 350 for 30 mins. until the crackers are golden and the sauce is bubbly.

CHEESE SCALLOPED CABBAGE



Cheese Scalloped Cabbage image

Like cabbage? You will LOVE this recipe! I found this treasure in a 1968 edition of the Missouri Farm Bureau Cookbook.

Provided by Lorac

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup boiling water
1/2 teaspoon salt
4 cups shredded cabbage
2 eggs, beaten
1/4 cup white vinegar
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1 cup coarsely crushed potato chips

Steps:

  • Preheat oven to 350°F.
  • Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
  • Remove from heat but do not drain.
  • In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
  • Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.

CHEESY SCALLOPED CABBAGE



Cheesy Scalloped Cabbage image

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

Provided by Northern Star

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 small cabbage
1 cup medium white sauce (recipe to follow)
1/2 cup grated medium cheddar
3/4 cup fresh coarse breadcrumbs
2 tablespoons butter
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon nutmeg

Steps:

  • Cook the cabbage in boiling water 5 - 7 minutes until just tender. Drain.
  • Prepare the white sauce: Melt butter over med. heat and add flour. Cook for 2 minutes stirring constantly. Add milk, salt and nutmeg, stir continually until thick.
  • Prepare bread crumbs: In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
  • Add the cheese to the white sauce.
  • In a buttered casserole dish layer the cabbage and white sauce.
  • Top with crumbs.
  • Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.

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 WITH NUTMEG SAUCE



Scalloped Cabbage with Nutmeg Sauce image

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.

Provided by Charmed

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 small cabbage, coarsely shredded
salt, to taste for cooking cabbage
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
1 dash pepper
1/4 teaspoon nutmeg, plus more for sprinkling
6 tablespoons parmesan grated parmesan cheese, divided
1 tablespoon lemon juice
1 1/2 cups cracker crumbs

Steps:

  • 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.

PEGGI'S SCALLOPED CABBAGE



PEGGI'S SCALLOPED CABBAGE image

Another dish we made at the restaurant. You can also use zucchini squash in place of cabbage. Great side dish.

Provided by Peggi Anne Tebben

Categories     Vegetables

Time 1h20m

Number Of Ingredients 12

1 head of cabbage, cut into large pieces
2 chicken bouillon cubes
1/2 cup flour
8 oz. sour cream
4 eggs
milk, enough to almost cover (about 3 cups)
*8 oz. shredded cheese blend or 8 oz. velveeta
salt & pepper to taste
california style garlic salt / parsley, to taste
TOPPING
1 sleeves round crackers, such as ritz
1/4 c melted butter

Steps:

  • 1. CUT CABBAGE INTO LARGE PIECES, & BLANCH OR STEAM ABOUT 10 MINUTES IN WATER THAT BOUILLON CUBES HAVE BEEN ADDED. DRAIN.
  • 2. SPRAY 9X13 GLASS BAKING PAN OR LARGE CASSEROLE. PLACE CABBAGE IN IT. SALT & PEPPER AT THIS TIME..
  • 3. COMBINE REMAINING INGREDIENTS FOR CASSEROLE & POUR OVER CABBAGE, MIXING IT IN, ADDING JUST ENOUGH MILK TO MIXTURE TO COME UP IN THE CABBAGE ABOUT 2/3 OF THE WAY. SHOULD BE ABLE TO SEE IT IN THERE. SPRINKLE IN GARLIC SEASONING. *I USED 6 OZ. OF VELVEETA, CUBED, & 2 OZ. SHREDDED CHEDDAR THROWN ON TOP, BUT PUSHED A LITTLE UNDER MILK. REFER TO PICTURE ABOVE.
  • 4. BAKE @ 375° UNTIL SLIGHTLY BROWN ON TOP & SET. ABOUT 40 MINUTES.
  • 5. CRUSH CRACKERS UNTIL ABOUT THE SIZE OF PEAS. MIX IN MELTED BUTTER. SPRINKLE ON TOP. RETURN TO OVEN & BAKE ANOTHER 10-15 MINUTES OR UNTIL SLIGHTLY BROWN. ALLOW TO COOL ABOUT 20 MINUTES BEFORE SERVING, TO GET A FIRMER SET. NOTE: MAY USE POTATO CHIPS IN PLACE OF CRACKERS.

Tips:

  • Choose the right cabbage. For scalloped cabbage, you want a firm, dense head of cabbage with tightly packed leaves. Avoid heads that are loose or have signs of wilting or bruising.
  • Slice the cabbage thinly. This will help it cook evenly and quickly. You can use a sharp knife or a mandoline to slice the cabbage.
  • Use a variety of cheeses. A combination of sharp cheddar, Parmesan, and Gruyère is a classic choice for scalloped cabbage, but you can use any type of cheese that you like. Just be sure to grate the cheese finely so that it melts smoothly.
  • Add some flavorings. Onion, garlic, and celery are all classic additions to scalloped cabbage. You can also add some herbs, such as thyme or rosemary, or a pinch of red pepper flakes for a little spice.
  • Don't overcook the cabbage. Scalloped cabbage is best when it is cooked until it is tender but still has a little bit of crunch. Overcooked cabbage will be mushy and bland.

Conclusion:

Scalloped cabbage is a delicious and versatile side dish that can be served with a variety of main courses. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new side dish to try, give scalloped cabbage a try. You won't be disappointed!

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