Cheddar Cabbage Wedges
Cheddar Cabbage Wedges feature tender steamed cabbage topped with a creamy cheese sauce, combining savory flavors perfect as a comforting side dish for family meals.
Ingredients
Instructions
- Cut cabbage into 8 wedges, leaving a portion of the core. Steam wedges in boiling salted water for 10 to 15 minutes or until crisp-tender.
- Drain; remove core.
- Place wedges in a greased 3-quart dish.
- In a medium saucepan, sauté green pepper and onion in margarine until tender.
- Stir in flour, salt, and pepper and cook until bubbly.
- Gradually add milk; cook and stir until thickened.
- Pour the cheese sauce over the cabbage wedges.
- Bake uncovered at 375°F for 15 minutes.
Tips & Substitutions
For extra flavor, consider adding some garlic or crushed red pepper flakes to the sautéed vegetables. If you prefer a lighter alternative to mayonnaise, Greek yogurt works well. You can also substitute the cheese with a sharper variety for a more robust taste. When steaming the cabbage, ensure not to overcook, as it should remain slightly crisp.
Serving Suggestions
Serve Cheddar Cabbage Wedges as a hearty side dish alongside grilled meats or roasted chicken. They also pair beautifully with Mrs. Smith'S Pineapple Dessert for a complete meal. For a vegetarian option, complement the dish with a fresh salad or some crusty bread. This recipe is a great way to introduce more vegetables into your meals.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the wedges in a baking dish and cover with foil to prevent drying out. Bake at 350°F for about 15-20 minutes or until heated through. Avoid microwaving, as it can make the cabbage soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Cabbage Wedges contains roughly 1164 calories, with 8g protein, 55g carbohydrates, and 103g fat. It is an excellent source of vitamin C (80% of the Daily Value), iron (24% of the Daily Value), and calcium (23% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2742mg per serving (119% 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 cheese?
Absolutely! While cheddar is traditional, feel free to experiment with other cheeses like Monterey Jack, Gouda, or even a spicy pepper jack for an extra kick. Just make sure the cheese melts well for the best texture.
How can I make this recipe vegan?
To make this recipe vegan, substitute margarine with a plant-based butter, and use a non-dairy milk such as almond or soy milk. Replace the mayonnaise with a vegan mayonnaise alternative, and use a vegan cheese that melts well for the sauce.
Can I prepare this dish ahead of time?
Yes, you can prepare the cabbage wedges and cheese sauce ahead of time. Store them separately in the refrigerator for up to 2 days. When ready to serve, assemble and bake according to the instructions. This makes it a convenient option for meal prep!
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).