Scalloped Cabbage Casserole – Cozy, Creamy, and Comforting
Scalloped Cabbage Casserole is the kind of dish that quietly steals the show at the table. It has tender cabbage, a creamy sauce, and a golden, cheesy topping that’s hard to resist. Think of it as a lighter, vegetable-forward take on scalloped potatoes—rich and satisfying without being heavy.
It pairs perfectly with roast chicken, ham, or meatloaf, but it’s just as good on its own with a simple salad. If you’re looking for a budget-friendly, family-approved side that feels special, this is it.
Scalloped Cabbage Casserole - Cozy, Creamy, and Comforting
Ingredients
Method
- Prep and heat the oven. Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar 3-quart casserole.
- Blanch the cabbage. Bring a large pot of salted water to a boil.Add the cabbage and cook for 3–4 minutes until just tender. Drain well, then spread on a towel-lined tray to remove excess moisture.
- Make the sauce base. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring, to remove the raw taste.
- Add liquids. Slowly whisk in the warm milk, then the broth.Simmer, whisking, until thick and smooth, about 3–4 minutes.
- Season and enrich. Stir in salt, pepper, garlic powder, onion powder, and Dijon if using. Off the heat, stir in 1/2 cup cheddar and the Parmesan until melted.
- Combine. In a large bowl, toss the drained cabbage with the sauce. Transfer to the prepared baking dish and spread evenly.
- Top with cheese and crumbs. Mix the remaining 1/2 cup cheddar with the breadcrumbs.Drizzle in the melted butter and toss. Sprinkle evenly over the casserole.
- Bake. Bake for 25–30 minutes until bubbling at the edges and the top is golden brown. If needed, broil for 1–2 minutes to deepen the color—watch closely.
- Rest and serve. Let the casserole rest for 10 minutes before scooping.Garnish with parsley if you like.
Why This Recipe Works
- Blanching the cabbage softens the leaves and removes any bitterness, so the casserole bakes up tender and sweet.
- A quick stovetop sauce adds body and creaminess without curdling or separating in the oven.
- Sharp cheddar and Parmesan bring a savory punch and help the topping brown beautifully.
- Buttery crumb topping gives crunch and contrast to the silky cabbage underneath.
- Simple pantry ingredients keep it approachable, affordable, and weeknight-friendly.
What You’ll Need
- 1 medium green cabbage (about 2 to 2.5 pounds), cored and cut into 1-inch pieces
- 2 tablespoons butter (for the sauce)
- 2 tablespoons all-purpose flour
- 1 cup whole milk (or 2%, warmed)
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt (plus more for the blanching water)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (or 1 small clove minced)
- 1/4 teaspoon onion powder
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 cup shredded sharp cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko or plain breadcrumbs
- 1 tablespoon melted butter (for the topping)
- Chopped fresh parsley (optional, for garnish)
How to Make It
- Prep and heat the oven. Preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar 3-quart casserole.
- Blanch the cabbage. Bring a large pot of salted water to a boil.Add the cabbage and cook for 3–4 minutes until just tender. Drain well, then spread on a towel-lined tray to remove excess moisture.
- Make the sauce base. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, stirring, to remove the raw taste.
- Add liquids. Slowly whisk in the warm milk, then the broth.Simmer, whisking, until thick and smooth, about 3–4 minutes.
- Season and enrich. Stir in salt, pepper, garlic powder, onion powder, and Dijon if using. Off the heat, stir in 1/2 cup cheddar and the Parmesan until melted.
- Combine. In a large bowl, toss the drained cabbage with the sauce. Transfer to the prepared baking dish and spread evenly.
- Top with cheese and crumbs. Mix the remaining 1/2 cup cheddar with the breadcrumbs.Drizzle in the melted butter and toss. Sprinkle evenly over the casserole.
- Bake. Bake for 25–30 minutes until bubbling at the edges and the top is golden brown. If needed, broil for 1–2 minutes to deepen the color—watch closely.
- Rest and serve. Let the casserole rest for 10 minutes before scooping.Garnish with parsley if you like.
Storage Instructions
- Refrigerate: Cool completely, then cover and store for up to 4 days. Reheat in a 325°F oven until hot, about 15–20 minutes.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered, then uncover to re-crisp the topping.
- Make-ahead: Assemble up to the topping, cover, and refrigerate for 24 hours.Add the breadcrumb mixture just before baking to keep it crisp.
Benefits of This Recipe
- Budget-friendly: Cabbage is inexpensive, and the rest are pantry staples.
- Vegetable-forward comfort: Creamy and cozy without relying on heavy starches.
- Flexible: Easy to tweak with add-ins, different cheeses, or spices.
- Great for gatherings: Scales well and holds up on a buffet without getting gloopy.
- Kid-friendly: Mild flavors and a cheesy top help picky eaters warm up to cabbage.
Pitfalls to Watch Out For
- Watery casserole: If the cabbage isn’t drained well after blanching, the sauce can thin out. Spread it on a towel to steam off extra moisture.
- Underseasoning: Cabbage is mild. Taste the sauce and adjust salt and pepper before mixing with the cabbage.
- Curdled sauce: Don’t boil the dairy hard.Keep it at a gentle simmer and melt cheese off heat.
- Soggy topping: Add the crumb mixture right before baking, and avoid covering the casserole while baking.
- Overbaking: Too long in the oven can dry the sauce. Pull it once it’s bubbling and golden.
Recipe Variations
- Smoky Bacon: Cook 4 slices chopped bacon until crisp. Use some of the drippings in place of butter for the sauce, and sprinkle bacon over the cabbage before topping.
- Cheese Swap: Try Gruyère or Swiss for a nutty flavor, or Monterey Jack for extra melt.A little smoked cheddar adds depth.
- Low-Carb-Friendly: Skip breadcrumbs and top with crushed pork rinds or toasted almond flour mixed with Parmesan.
- Onion and Leek: Sauté thinly sliced onion or leek in a bit of butter until soft, then fold into the cabbage for sweetness.
- Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of hot sauce to the sauce.
- Add Protein: Stir in diced ham, rotisserie chicken, or browned sausage to turn it into a full meal.
- Gluten-Free: Use a gluten-free flour blend for the roux and gluten-free breadcrumbs or crushed rice crackers for the topping.
FAQ
Can I use red cabbage?
Red cabbage works, but it stays a bit firmer and can tint the sauce. If you don’t mind the color shift and a slightly sturdier texture, go for it.
Do I have to blanch the cabbage?
Blanching is recommended for tender texture and to prevent a watery casserole. If you skip it, sauté the cabbage in a large pan until just soft and some moisture evaporates.
Can I make this dairy-free?
Yes.
Use olive oil or vegan butter for the roux, unsweetened oat or almond milk, and a dairy-free cheese that melts well. Season a bit more to make up for the missing sharpness.
What can I use instead of breadcrumbs?
Crushed crackers, cornflakes, or crispy fried onions all work. For a lighter option, use extra Parmesan mixed with a little olive oil.
How can I make it lighter?
Use 2% milk, reduce the cheese by a third, and skip the crumb topping.
The casserole will still be creamy and satisfying.
What should I serve with it?
It’s great with roasted chicken, baked ham, sausages, or salmon. For a vegetarian meal, pair it with a simple tomato salad and crusty bread.
Can I assemble and freeze before baking?
Yes. Assemble fully, freeze unbaked, and add 10–15 minutes to the baking time from thawed.
For best texture, freeze without the breadcrumb topping and add it right before baking.
Why is my sauce grainy?
Cheese can turn grainy if the sauce is too hot. Take the pan off heat before stirring in cheese, and use freshly shredded cheese instead of pre-shredded blends with anti-caking agents.
Final Thoughts
Scalloped Cabbage Casserole delivers all the cozy vibes of classic comfort food with a veggie-first twist. It’s simple to make, easy to adapt, and friendly to most budgets.
Whether it’s a holiday table or a Tuesday night, this casserole brings warmth and a little bit of nostalgia. Keep it in your back pocket for potlucks, family dinners, or whenever you want something creamy, crunchy, and completely satisfying.
