Scalloped Cabbage Au Gratin
Creamy scalloped cabbage layered with cheese and topped with crunchy crumbs, baked until golden—comforting and flavorful, perfect as a hearty side dish for family meals.
Ingredients
Instructions
- Cook the shredded cabbage in a 2 1/2-quart casserole until tender.
- Drain the cooked cabbage.
- Add melted butter to the drained cabbage.
- Blend in flour, salt, and pepper to make a white sauce.
- Add milk to the sauce and cook in the oven until thickened, about 5 minutes, stirring every minute.
- In a 1 1/2-quart casserole, layer cabbage, white sauce, and grated cheese alternately.
- Top with bread crumbs and paprika.
- Bake at 350°F for 10 minutes, turning the dish halfway through baking.
- Serve hot.
Tips & Substitutions
For a creamier texture, consider adding a splash of cream to the white sauce. If you're out of bread crumbs, crushed crackers or potato chips work well as a substitute for the topping. Experiment with different types of cheese; a mix of cheddar and Gruyère adds depth to the dish. This recipe is a great way to use leftover cabbage from other meals.
Serving Suggestions
This scalloped cabbage au gratin pairs beautifully with roasted meats or a fresh green salad for a complete meal. It makes a delightful side dish for holiday gatherings or family dinners. For a vegetarian option, serve alongside a hearty grain salad or stuffed bell peppers.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F until warmed through, about 15-20 minutes. For a crisp top, you can sprinkle additional breadcrumbs before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Cabbage Au Gratin contains roughly 227 calories, with 7g protein, 30g carbohydrates, and 9g fat. It is an excellent source of vitamin C (71% of the Daily Value), vitamin A (60% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1589mg per serving (69% 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 substitute green cabbage with savoy or napa cabbage for a different texture and taste. Each type will bring its unique flavor and appearance to the dish, making it versatile depending on what you have on hand.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking point, cover it tightly, and store it in the refrigerator for up to 24 hours. When ready to serve, simply preheat the oven and bake as directed. This makes it a great option for meal prep.
What can I use instead of milk?
If you're looking for a dairy-free option, you can substitute the milk with almond milk or oat milk. These alternatives work well in the recipe without compromising the creamy texture of the white sauce, making it suitable for vegan diets.
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).