{"id":8084,"date":"2025-05-13T23:48:51","date_gmt":"2025-05-13T23:48:51","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=8084"},"modified":"2025-05-13T23:48:51","modified_gmt":"2025-05-13T23:48:51","slug":"i-tried-this-recipe-last-year-at-my-husbands-request-for-easter-and-now-its-become-a-mainstay-for-holiday-dinners","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/i-tried-this-recipe-last-year-at-my-husbands-request-for-easter-and-now-its-become-a-mainstay-for-holiday-dinners\/","title":{"rendered":"\u201cI tried this recipe last year at my husband\u2019s request for Easter and now it\u2019s become a mainstay for holiday dinners.\u201d"},"content":{"rendered":"

Escalloped Cabbage is a simple yet satisfying casserole that transforms humble cabbage into a creamy, cheesy delight. The parboiled cabbage wedges are nestled in a rich cheese sauce, baked until bubbly and golden. It\u2019s a wonderful way to enjoy cabbage as a comforting side dish or even a light vegetarian main course.<\/p>\n

Ingredients:<\/strong><\/h2>\n
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Ingrediente<\/th>\nQuantity<\/th>\n<\/tr>\n
Small to medium-sized cabbage<\/td>\n1<\/td>\n<\/tr>\n
Unsalted butter<\/td>\n2 tablespoons<\/td>\n<\/tr>\n
All-purpose flour<\/td>\n2 tablespoons<\/td>\n<\/tr>\n
Whole milk<\/td>\n2 1\/2 cups<\/td>\n<\/tr>\n
Mozzarella cheese<\/td>\n1 cup<\/td>\n<\/tr>\n
Sharp cheddar cheese<\/td>\n1 cup<\/td>\n<\/tr>\n
Paprika<\/td>\nFor garnish<\/td>\n<\/tr>\n
Kosher salt<\/td>\nTo taste<\/td>\n<\/tr>\n
Freshly cracked black pepper<\/td>\nTo taste<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

For Complete Cooking STEPS Please Head On Over To Next Page\u00a0<\/strong><\/em><\/p>\n

Instructions:<\/strong><\/p>\n

Parboil the cabbage:<\/strong>
\nBring a pot of water to a boil. Add some salt and boil the cabbage wedges (with the core still intact) for 1 to 3 minutes to parboil them. Drain the water and then slice the cores off.<\/p>\n

Preheat oven and prepare dish:<\/strong>
\nPreheat your oven to 350\u00b0F (175\u00b0C) and grease a 9\u00d79 inch baking dish with baking spray. Set the par-cooked cabbage wedges into the prepared dish, arranging them snugly. Set aside.<\/p>\n

Make the roux:<\/strong>
\nIn a nonstick skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook, whisking continuously, for 1 to 2 minutes to create a smooth roux.<\/p>\n

Make the cheese sauce:<\/strong>
\nGradually whisk in the whole milk to the roux in batches, stirring constantly until the sauce becomes smooth and thickened. Turn off the heat.<\/p>\n

Add the cheese:<\/strong>
\nAdd the mozzarella cheese and sharp cheddar cheese to the warm sauce and stir until they are melted and the sauce is smooth and cheesy. Season the sauce with kosher salt and freshly cracked black pepper to taste.<\/p>\n

Assemble the casserole:<\/strong>
\nPour the cheese sauce evenly over the prepared cabbage wedges in the baking dish.<\/p>\n

Garnish and bake:<\/strong>
\nSprinkle paprika lightly over the top of the casserole for color.<\/p>\n

Bake:<\/strong>
\nBake in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the top is lightly golden.<\/p>\n

Serve:<\/strong>
\nLet the casserole cool slightly before serving warm.\u00a0Enjoy!<\/strong><\/p>\n\n

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