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

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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