Baked Cream Cabbage
Creamy baked cabbage with a buttery, cheesy topping offers a comforting side dish, perfect for family dinners and those who enjoy hearty, flavorful vegetables.
Ingredients
Instructions
- Shred the cabbage coarsely and cook in boiling salt water for 9 minutes.
- Remove the cabbage from water and drain well.
- Place the cooked cabbage in a buttered 1 1/2-quart dish.
- Melt butter in a saucepan and stir in flour until smooth.
- Gradually add milk, stirring constantly until the mixture thickens.
- Pour the sauce over the cabbage in the dish.
- Sprinkle bread crumbs over the top.
- Bake at 325°F for 15 minutes or until the crumbs are brown.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg or a dash of hot sauce to the cream sauce. If you’re out of breadcrumbs, crushed crackers or panko work well as a substitute. To save time, you can use pre-shredded cabbage. This dish is a great way to use leftovers from your Baked Vegetable Casserole or other hearty meals.
Serving Suggestions
This baked cream cabbage pairs beautifully with roasted meats or a side of Kentucky Easy Yeast Rolls for a comforting meal. Consider serving it alongside a fresh salad or a light soup to balance the richness of the dish. For a vegetarian option, serve it with grilled vegetables or a hearty grain salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish, cover with foil, and warm in a preheated oven at 325°F for about 15-20 minutes until heated through. Avoid reheating in the microwave, as it may make the cabbage soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cream Cabbage contains roughly 624 calories, with 3g protein, 15g carbohydrates, and 61g fat. Note that it is relatively high in sodium, at 1291mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cabbage?
Yes, you can use savoy or Napa cabbage for a different texture and flavor. Both varieties will work well in this recipe. Just remember to adjust the cooking time slightly if the leaves are smaller or more tender.
What can I add to make it heartier?
To enhance the dish, consider adding cooked bacon or ham pieces to the cabbage before baking. For a vegetarian option, you could mix in some cooked lentils or chickpeas for added protein and texture.
Can I make this ahead of time?
Absolutely! Prepare the dish up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, simply bake it as directed. This is a great option for meal prepping or making ahead for a gathering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).