Cabbage is known for being a humble vegetable, but today we’re going to elevate it by caramelizing it and then tossing it with a creamy white cheddar cheese sauce. This Cheesy Baked Cabbage is packed with flavor and such a great way to get your veggies in. Enjoy as a holiday side dish, or make a big batch ahead of time and eat alongside your favorite vegetarian protein for filling dinners all week long.
St. Patrick’s Day is tomorrow, and while we don’t usually celebrate much, I am always looking for an excuse to eat cabbage. This year, I got the idea to shred it, then bake it in the oven with a sharp white cheddar cheese sauce, and it turned out so good. Enjoy as a veggie side dish that’s fancy enough for the holidays, or as a hearty dinner side that can easily be made ahead of time. If you think you’re not a cabbage lover, this recipe might just change your mind.
Why You’ll Love This Cheesy Cabbage Recipe
- Packed with flavor – Cabbage might not seem like a flavorful vegetable, but I promise you that when you slice it thinly and sauté it until caramelized, it has so much flavor. Then, add in the white cheddar and parmesan cheese sauce, and it really takes this humble cabbage to the next level.
- Great way to get veggies in – If you think you don’t like cabbage, you’ve got to give this recipe a try. It’s packed with flavor and will have you going back for seconds and thirds.
- Great for the holidays – Veggie side dishes are a must on the holiday table, and my shredded cabbage gratin is definitely worthy to be there. It’s rich, flavorful, and impressive.
Cheesy Baked Cabbage Recipe Tips
- Use green cabbage – While you can use purple cabbage for this recipe, it will most likely tint the cheese sauce purple and may not look as pretty. It will still taste good, though. I also wouldn’t recommend napa cabbage because it’s not quite as hearty as regular green cabbage.
- Caramelize the cabbage – I do regularly eat steamed vegetables, but I much prefer them when they’re either roasted or sautéed until browned and caramelized. This step adds so much flavor and allows the cabbage to stand out, even when mixed into the cheese sauce.
- Add breadcrumbs on top – This step is optional, but I love adding panko breadcrumbs mixed with melted butter to the top of this casserole. They add a nice crispy texture when added directly on top of the cheese layer.
- Make this more of a meal – This creamy cabbage is great as a side dish, but it can also be enjoyed as a meal. I suggest mixing the cheesy cabbage into cooked noodles or mashed potatoes.
Health Benefits of Cabbage
Cabbage is a cruciferous vegetable from the Crucifers, or Brassica, family, which also includes cauliflower, broccoli, Brussels sprouts, and kale. These vegetables are known for their pungent smell and many health benefits.
Cabbage is packed with fiber, antioxidants, vitamin C, calcium, folate, and potassium. These vitamins and minerals help lower blood pressure, improve immune function, and fight diseases such as cancer. Cabbage is also a low-calorie food that can help maintain a healthy weight.
Cabbage Gratin Recipe Ingredients
- Cabbage – I like to use green cabbage for this recipe. It’s hearty and keeps its texture even when baked in the oven. I like to cook it until caramelized, for maximum flavor, before mixing it into the cheese sauce. I cook it in olive oil with salt, pepper, and tamari.
- Cheese – I used a combination of white cheddar and Parmesan. They’re both packed with flavor and go well with the cabbage. You can use different types of cheese, if you like, though.
- Roux – This creamy cabbage comes together using a classic roux. Butter and flour cook together, then you add milk and shredded cheese to make the sauce. I also like to season with ground nutmeg and mustard powder.
- Breadcrumbs – I like to add a crunchy topping to the cheesy cabbage, but this step is optional. I mix panko with melted butter and spread it evenly on top of the cabbage.
How To Make Cheesy Baked Cabbage
- Pre-heat oven to 425 degrees F. If needed, remove a few of the outer leaves from the cabbage, then use a sharp knife to cut the cabbage head in half vertically. Using a knife, remove the core from the bottom of each half and slice the rest of the cabbage into thin ribbons. You can use a knife, a mandolin, or a food processor for this, if needed. I find it easier to cut the cabbage into smaller chunks before thinly slicing it.
- Heat an extra-large pan over medium heat and add the olive oil. Once oil is hot, add the sliced onion and cook until softened, about 2 minutes. Next, add in the minced garlic and cook until fragrant and golden, about 30 seconds. Add the sliced cabbage, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything well until the cabbage is completely coated with oil and seasonings.
- Cook the cabbage until starting to soften and cook down, about 5 minutes. Next, add in the tamari, mix well, and cook for another 5-7 minutes, until browned and caramelized. Set cabbage aside until ready to use.
- Heat a large pot or skillet over medium heat and add the butter. Once the butter is melted, add the flour, nutmeg, mustard powder, and salt. Mix well until a slightly thick paste forms, then cook for about 1 minute, stirring almost constantly, until slightly darker in color. Next, add the milk and cook until the mixture thickens and coats the back of a spoon, 3-4 minutes, whisking frequently.
- Add in 2 cups shredded white cheddar and 1 cup shredded parmesan cheese, mix well, and cook on low until the cheese has melted and you have a thick, cheesy sauce. Turn off the heat, then add the cooked cabbage. Stir everything together well until all the cabbage is coated with the cheese sauce.
- Pour the mixture into a medium sized casserole dish and top with the remaining 1 cup of shredded cheese (1/2 cup white cheddar and 1/2 cup parmesan). Cover with foil and place into the pre-heated oven. Bake with the foil on for 20 minutes. Remove the foil and bake until the breadcrumbs are browned and the cheese is bubbly, about 25-30 more minutes.
- You can broil the top for a minute or so, to get it extra crispy, if you like. Let cheesy cabbage cool for a few minutes before serving. Enjoy as a side dish, or mix with cooked noodles or mashed potatoes for a more filling meal.
Recipe Frequently Asked Questions
- Make this recipe gluten-free by using gluten-free all-purpose flour in the roux and gluten-free breadcrumbs on the top.
- Make this recipe vegan by using a dairy-free milk and a dairy-free shredded cheese substitute.
- What type of cheese should be used? I like to use a combination of sharp cheddar and Parmesan cheese for this recipe. You can use any kind of cheese you like, though.
- How should this cheesy cabbage be enjoyed? You can serve it as a side dish, or mix some pasta or mashed potatoes into the cabbage for a more filling meal.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days. Reheat in the microwave, on the stovetop, or in the oven.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Hearty Cabbage Recipes?
Fried Cabbage and Noodles with Tofu
Chickpea Salad with Cabbage and Cucumber
Noodles with Cabbage and Carrots
Asian Inspired Crunchy Cabbage Salad
Print
Cheesy Baked Cabbage
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
Cabbage is know for being a humble vegetable, but today we’re going to elevate it by caramelizing it and then tossing it with a creamy white cheddar cheese sauce. This Cheesy Baked Cabbage is packed with flavor and such a great way to get your veggies in. Enjoy as a holiday side dish, or make a big batch ahead of time and eat along side your favorite vegetarian protein for filling dinners all week long.
Ingredients
Scale
Cabbage
- 1 medium-large head green cabbage, enough to fill a large skillet (mine was about 2 lbs)
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, thinly sliced
- 3–4 cloves garlic, minced
- 2 tablespoons tamari, or soy sauce
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
Cheese Sauce:
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 3/4 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups milk, whatever kind you prefer
- 2 cups grated white cheddar cheese
- 1 cup grated parmesan cheese
- Salt and black pepper, to taste
Cheesy Breadcrumb Topping:
- 1 cup shredded cheese (I used 1/2 cup white cheddar and 1/2 cup parmesan)
- 1/2 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Pre-heat oven to 425 degrees F. If needed, remove a few of the outer leaves of the cabbage, and then use a sharp knife to cut the head of the cabbage in half vertically. Using a knife, remove the core on the bottom of each half and slice the rest of the cabbage into thin ribbons. You can use a knife, mandolin, or food processor for this if needed. I find cutting the cabbage into smaller chunks before thinly slicing it easier.
- Heat an extra-large pan over medium heat and add the olive oil. Once oil is hot, add the sliced onion and cook until softened, about 2 minutes. Next, add in the minced garlic and cook until fragrant and golden, about 30 seconds. Add the sliced cabbage, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything well until the cabbage is completely coated with oil and seasonings.
- Cook the cabbage until starting to soften and cook down, about 5 minutes. Next, add in the tamari, mix well and cook for another 5-7 minutes, until browned and caramelized. It works best to let the cabbage cook for a few minutes without disturbing it before stirring. This allows it to caramelize nicely, which is where most of the flavor comes from. Turn the heat off and stir in the fresh parsley and any extra salt and pepper needed. Set cabbage aside until ready to use.
- Heat a large pot or skillet over medium heat and add the butter. Once butter is melted, add in the flour, nutmeg and mustard powder and salt. Mix well until a slightly thick paste forms, then cook for about 1 minute, stirring almost constantly, until slightly darker in color. Next, add the milk and cook until the mixture thickens and coats the back of a spoon, 3-4 minutes, whisking frequently.
- Add in 2 cups shredded white cheddar and 1 cup shredded parmesan cheese, mix well, and cook on low until the cheese has melted and you have a thick, cheesy sauce. Turn the heat off, then add the cooked cabbage. Stir everything together well until all the cabbage is coated with the cheese sauce.
- Pour the mixture into a medium sized casserole dish and top with the remaining 1 cup of shredded cheese (1/2 cup white cheddar and 1/2 cup parmesan). If you want an extra crunch, in a small bowl, mix the panko breadcrumbs with melted butter, then evenly sprinkle them over the top of the shredded cheese. Cover with foil and place into the pre-heated oven. Bake with the foil on, for 20 minutes. Remove foil and bake until breadcrumbs are browned and cheese is bubbly, about 25-30 more minutes.
- You can broil the top for a minute or so, to get it extra crispy, if you like. Let cheesy cabbage cool for a few minutes before serving. Enjoy as a side dish, or mix with cooked noodles or mashed potatoes for more of a filling meal.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Leave a Reply