Scalloped Cabbage Recipe

Cabbage: The main ingredient, providing a tender and slightly sweet base for the dish.

Butter: Adds richness to the cheese sauce and helps create a smooth texture.

Flour: Used to thicken the cheese sauce.

Milk: Provides the creamy base for the cheese sauce.

Cheddar cheese: Adds a sharp, tangy flavor and creamy texture to the dish.

Salt: Enhances the overall flavor.

Pepper: Adds a subtle heat and depth of flavor.

When making the cheese sauce, ensure you stir the flour and butter mixture constantly to avoid lumps. Gradually adding the milk while stirring will help create a smooth, creamy base. For an extra depth of flavor, consider adding a pinch of nutmeg or a dash of mustard powder to the sauce.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and slightly sweet flavor that complements the dish well.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and richness, making it a good alternative for sautéing and creating a roux.

• flour - Substitute with cornstarch: Cornstarch can thicken sauces similarly to flour and is a good gluten-free option.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar creamy texture and is a good dairy-free alternative.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a mild flavor and melts well, making it a suitable substitute for cheddar.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used in smaller amounts to replace salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile of the dish.

• Allow the scalloped cabbage to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled scalloped cabbage into an airtight container. If you don't have one, use a baking dish covered tightly with plastic wrap or aluminum foil.

• Store the container in the refrigerator. The scalloped cabbage will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Place the scalloped cabbage in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container with the date so you can keep track of its freshness. The scalloped cabbage can be frozen for up to 2-3 months.

• When ready to reheat, thaw the scalloped cabbage in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Preheat your oven to 350°F (175°C). Transfer the scalloped cabbage to an oven-safe dish if it’s not already in one.

• Cover the dish with aluminum foil to prevent the top from drying out. Bake for about 20-25 minutes, or until heated through. If you prefer a crispy top, remove the foil during the last 5-10 minutes of baking.

• Alternatively, you can reheat individual portions in the microwave. Place the scalloped cabbage in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• For an added touch, sprinkle some extra shredded cheddar cheese on top before reheating. This will give your scalloped cabbage a fresh, cheesy finish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover scalloped cabbage to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cabbage from drying out.
  4. Bake for 20-25 minutes, or until heated through and bubbly.

• Microwave Method:

  1. Place the scalloped cabbage in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute intervals until the cabbage is hot throughout.

• Stovetop Method:

  1. Transfer the scalloped cabbage to a non-stick skillet or saucepan.
  2. Add a splash of milk or cream to help maintain the creamy texture.
  3. Heat over medium-low heat, stirring occasionally, until the cabbage is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the scalloped cabbage in an air fryer-safe dish.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook.

• Oven: Used to bake the scalloped cabbage at 350°F (175°C) until golden brown and bubbly.

• Large pot: Needed to boil the shredded cabbage for 5 minutes.

• Saucepan: Used to melt butter and prepare the cheese sauce by combining butter, flour, and milk.

• Whisk: Essential for stirring the flour into the melted butter and for gradually adding milk to achieve a smooth, thickened sauce.

• Measuring cups: Used to measure 1.5 cups of milk and 1 cup of shredded cheddar cheese accurately.

• Measuring spoons: Needed to measure 2 tablespoons of butter and 2 tablespoons of flour.

• Colander: Used to drain the boiled cabbage after cooking.

• Mixing spoon: For combining the cheese sauce with the drained cabbage.

• Greased baking dish: The final mixture of cabbage and cheese sauce is poured into this dish before baking.

• Cheese grater: Used to shred the cheddar cheese if it is not pre-shredded.

• Knife: For shredding the cabbage into fine pieces.

• Cutting board: Provides a safe surface to shred the cabbage.

Pre-cook the cabbage: Boil the shredded cabbage in advance and store it in the fridge. This way, you can skip the boiling step when you're ready to make the dish.

Use pre-shredded cheese: Save time by buying pre-shredded cheddar cheese instead of shredding it yourself.

Make the sauce ahead: Prepare the cheese sauce a day before and store it in the fridge. Reheat gently before combining with the cabbage.

One-pot method: Use the same pot to boil the cabbage and make the cheese sauce. This reduces cleanup time.