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READY IN 50 mins

Beth's Scalloped Cabbage

Read Reviews (101)

"Excellent holiday side dish." — Beth Leslie

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt

1 cup milk
2/3 cup shredded American cheese
1/2 cup crushed buttery round crackers

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

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PREP 10 mins
COOK 40 mins
READY IN 50 mins

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Good basic recipe though I recommend the following changes in order to make it come out DELICOUS. Use real cheddar cheese instead of american cheese. Use toasted bread crumbs instead of ritz crackers. The crackers were mushy. Using these changes, the cabbage was delicious, a great recipe.

—J G

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Most Helpful Critical Review

Jul 24, 2003

Sorry, but there was no one who really liked this. I thought it was ediable if doused in S&P. I don't know why (b/c we love cabbage) but we didn't care for this and I followed the recipe to the letter.

—DREGINEK

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121 Ratings

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Jan 28, 2004

This was incredible!!!! i added a few things though - i sauteed 1/2 of a white onion and about 3 chopped cloves of garlic in butter/olive oil and then let that drain along with the cabbage in a colander - i think it is important to let the cabbage drain THOROUGHLY (about 10-15 mins. in the colander) otherwise the recipe will be watery , like some other reviewers said and i also added more cheese than the original recipe called for and some black pepper to taste- there was none left. Even my husband and kids who are not fans of cabbage tried it (for new Year's day) and they loved it !!!! I will definitely make it again.

—CLAIROL215

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Sep 10, 2003

I didn't even boil the cabbage and used a raw head shredded (which keep it a little bit firm and not soggy) and used cheaddar cheese instead of american plus added shredded carrots and celery just like coleslaw. very good. i think recipe uses too much salt and you really need black pepper. next time I will use only 1/8 tsp salt and more pepper. You can add more veggies and improvise on this recipe easily. A nice variation from coleslaw and mac-n-cheese all at once.

—Pumpkin

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Jul 24, 2003

Truly excellent! Neither my hubby nor I like cabbage but felt the need to choke some down on New Year's Day, and I'm so glad I found this recipe. Heck, I may even make it some other time! I read a previous review that stated they wished they'd doubled the cheese sauce recipe so I made 1.5 x the amount and it was just great. Should have drained the cabbage better, but I didn't know any better. This is a FIVE STAR recipe. It received rave reviews in my house. HIGHLY RECOMMEND!

—girlybat

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Jul 24, 2003

Pretty amazing: out of the ubiquitous cabbage comes a delightful side-dish, creamy and versatile. Wonderful.

—MIHAELA

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Jul 24, 2003

Excellent! I prepared this almost to the letter - except I mixed the melted butter and flour together before adding milk (I added more than a cup of milk) and I just added several slices of American cheese bc that's all I had in the house. It came out great - no leftovers. A great recipe - especially because you can make it with pantry staples. Thanks!

—STEPHANDJOHN

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Jul 24, 2003

Thanks Beth. Great recipe, allows for a lot of variation. Cabbage was on special this week and I rarely buy it because I boil it and I like it but, well, it's just plain old cabbage. This recipe was more of a discovery for me, that I could actually doll up cabbage. I used 3 cheeses, equal parts (about 2oz. each) of Velveeta, Sharp Cheddar and Monterey Jack. I had some heavy cream instead of milk and topped it with the crackers. I added a little margarine to the cheese sauce too and melted it all in the microwave. I initially microwaved the cabbage too. Then I baked the assembled casserole in the oven. Easy, and the sauce was marvelous. But the concept of any kind of cheese sauce on the cabbage is one I will do over and over. I won't deduct any stars but my version wasn't, by any means, low-cal.

—JUSTCYN

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Nutrition

Calories
239 kcal
12%

Carbohydrates
22.6 g
7%

Cholesterol
25 mg
8%

Fat
13.9 g
21%

Fiber
3 g
12%

Protein
7.3 g
15%

Sodium
607 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beth's Scalloped Cabbage

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 239
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 6.4g 32 %
Cholesterol 25mg 8 %
Sodium 607mg 24 %
** Potassium 353mg 10 %
Total Carbohydrates 22.6g 7 %
Dietary Fiber 3g 12 %
Protein 7.3g 15 %
Sugars 6.9g
Vitamin A 8 %
Vitamin C 85 %
Calcium 25 %
Iron 12 %
** Thiamin 12 %
Niacin 19 %
** Vitamin B6 11 %
** Magnesium 10 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.