Name: The Cozy Cabbage Bake My Grandma Always Made
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium head green cabbage, chopped; 2 tablespoons butter (for sauce); 2 tablespoons all-purpose flour; 2 cups milk; 1 ½ cups shredded cheddar cheese; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon paprika (optional); ½ teaspoon mustard powder (optional); ¾ cup breadcrumbs; 2 tablespoons butter (melted, for topping)

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If you grew up with a casserole-loving grandma, you might already know about Escalloped Cabbage—but if not, get ready to meet your new favorite side dish. This creamy, cheesy, comforting casserole turns simple cabbage into something downright dreamy. It’s perfect for Sunday dinners, holiday spreads, or any night you want a taste of old-fashioned comfort.

Why You’ll Love This Recipe

This recipe is one of those “humble ingredients, big flavor” kind of dishes. It’s creamy and rich but still feels light thanks to the cabbage. The buttery breadcrumb topping gets golden and crisp in the oven, and the whole thing just melts in your mouth. Plus, it’s budget-friendly and easy to prep ahead.

Ingredients

You’ll find the full list of ingredients and measurements down in the recipe card below, but here’s what you’ll need to get started:

A medium head of cabbage, chopped and boiled until just tender
Butter for the roux and breadcrumb topping
Flour and milk to make the creamy base
Grated cheese (cheddar works beautifully)
Seasonings like salt, pepper, and maybe a pinch of paprika or mustard powder
Bread crumbs for that crispy top

Prepare the Cabbage

Start by chopping your cabbage and boiling it in salted water just until it’s tender but still holding together. Drain it really well—you don’t want watery casserole!

Make the Cream Sauce

In a saucepan, melt your butter and whisk in the flour to form a roux. Cook it for a minute or two to get rid of the raw flour taste, then slowly whisk in the milk. Keep stirring until it thickens up into a creamy sauce, then add your seasonings and cheese. Stir until smooth and melty.

Assemble the Casserole

Layer the cooked cabbage in a buttered baking dish and pour the cheese sauce over top. Give it a little stir to coat everything evenly, but don’t worry about being too precise—it all bakes together deliciously.

Add the Topping

Melt a bit more butter and toss it with your breadcrumbs, then sprinkle that over the top of the casserole. This part adds that lovely crunch you’ll be dreaming about later.

Bake Until Bubbly

Pop the dish into a preheated oven and bake until the top is golden and the edges are bubbling—usually around 25–30 minutes at 350°F.

Expert Tips and Tricks

Drain your cabbage really well before layering it into the dish to avoid a watery bake
You can use pre-shredded cabbage (like a coleslaw mix) in a pinch to save time
Add a little onion powder or garlic powder to the sauce for extra depth
A pinch of nutmeg in the cream sauce gives it a warm, cozy note

Recipe Variations and Possible Substitutions

Swap out the cheese: Try gruyère, Swiss, or pepper jack for a twist
Make it meaty: Stir in some crumbled bacon or chopped ham before baking
Use gluten-free flour and breadcrumbs to make it suitable for GF diets
Add other veggies like chopped cooked broccoli or cauliflower to mix it up

Serving and Pairing Suggestions

This dish is a classic side for roast chicken, pork chops, or meatloaf. It also pairs beautifully with baked ham, especially around the holidays. Want to make it a main course? Add in some cooked sausage or ground turkey before baking, and serve with a green salad on the side.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F until warmed through, or microwave individual portions. If it’s looking a little dry, you can splash in a tablespoon of milk before reheating.

FAQs

Can I make Escalloped Cabbage ahead of time?
Yes! You can assemble the whole thing and keep it covered in the fridge for up to a day. Just add the breadcrumb topping right before baking.

Can I freeze this dish?
It freezes okay, though the texture may soften a bit. Freeze it fully baked, then thaw and reheat in the oven.

Can I use red cabbage?
Technically yes, but it will change the color and texture a bit. Green cabbage is best for the classic look and flavor.

What if I don’t like cheese?
You can leave it out or cut back, and the cream sauce will still be lovely and comforting on its own.

Conclusion

Escalloped Cabbage might not be the flashiest dish at the table, but trust me—it’s one of those recipes people quietly go back for seconds of. It’s comforting, simple, and full of nostalgic flavor. Give it a try the next time you need a cozy side dish, and let me know how your family likes it!

The Cozy Cabbage Bake My Grandma Always Made

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This old-fashioned Escalloped Cabbage casserole is creamy, cheesy, and topped with golden breadcrumbs. A nostalgic side dish that’s simple, comforting, and perfect for holiday dinners or cozy weeknights.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8–10 servings 1x
Category: Side Dish
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
Boil chopped cabbage in salted water until just tender, about 6–8 minutes. Drain very well.
In a saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1–2 minutes.
Gradually whisk in milk and cook until thickened, about 5–7 minutes. Add salt, pepper, paprika, mustard powder (if using), and cheese. Stir until melted and smooth.
Layer the drained cabbage in the prepared dish. Pour cheese sauce evenly over the top and gently mix.
Combine breadcrumbs with 2 tablespoons melted butter and sprinkle over the casserole.
Bake uncovered for 25–30 minutes or until golden and bubbly.
Let rest for 5 minutes before serving.