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Scalloped cabbage is one of those timeless side dishes that feels equally at home on a weeknight table or a holiday menu. Tender cabbage is blanketed in a simple white sauce and baked until bubbly and golden. It’s mild, creamy, and comforting—and a surprisingly flexible base for extra flavors.
Whether you dress it up with cheese, herbs, spices, or a buttery breadcrumb topping, this baked cabbage casserole is a satisfying way to serve up this humble vegetable. It pairs beautifully with roast beef, ham, corned beef, chicken, or even steak.
What You’ll Like About This Dish
Simple comfort food. A creamy, classic vegetable side that’s cozy and satisfying.
Easy to customize. Add cheese, herbs, bacon, or spice to suit your tastes or the occasion.
Perfect for holidays. Great alongside roast meats or as part of a Thanksgiving spread.
Make-ahead friendly. Assemble it in advance and bake when you’re ready to serve.
Ingredient Notes
- Cabbage: A small head yields about 5 to 6 cups cooked and chopped. Use green cabbage for best texture.
- Butter: Used in both the white sauce and the breadcrumb topping. Unsalted is preferred.
- Flour: Combined with butter to create a roux for thickening the sauce.
- Milk: Whole milk makes the sauce creamy—use 2% if needed.
- Salt and pepper: Season the sauce to taste. A little goes a long way with cabbage.
- Nutmeg: Optional, but adds a subtle warmth to the sauce—freshly grated is best.
- Panko crumbs: Add crunch to the topping. You can also use fresh or regular dry breadcrumbs.
- Melted butter (for topping): Helps the crumbs brown nicely and adds richness.
Steps to Make Scalloped Cabbage
- Butter a 2-quart baking dish and preheat the oven.
- Cut the cabbage into chunks, remove the core, and boil in salted water until tender.
- Drain the cabbage and let it cool slightly before chopping coarsely.
- In the same saucepan, melt butter and stir in flour, salt, pepper, and nutmeg.
- Whisk in the milk gradually and cook until thickened, stirring constantly.
- Taste and adjust the sauce seasoning.
- Transfer chopped cabbage to the prepared dish and pour sauce evenly over the top.
- Stir lightly to coat the cabbage.
- Mix panko crumbs with melted butter and sprinkle over the casserole.
- Bake until the top is golden and the sauce is bubbling.
Tips
- To make a saucier dish, increase the white sauce to 2 cups milk, 4 tablespoons butter, and 4 tablespoons flour.
- Chop the cabbage coarsely so it holds some texture after baking.
- Drain the cabbage well to avoid excess moisture in the casserole.
- Make the sauce in advance and refrigerate for up to a day to save time.
Recipe Variations
- Breadcrumbs: Add a buttery breadcrumb topping using fresh or panko crumbs for texture.
- Herbs: Stir fresh herbs like thyme, rosemary, parsley, or chives into the white sauce.
- Spicy: Add crushed red pepper flakes or Aleppo pepper for a mild kick.
- Cheese: Stir shredded cheddar, Swiss, or Gruyère into the sauce for a cheesy casserole.
- Garlic: Sauté minced garlic in the butter for an extra flavor boost.
- Curry: A pinch of curry powder adds an earthy, aromatic twist to the sauce.
- Bacon or Ham: Stir in cooked, chopped bacon or ham for a smoky, savory upgrade.
Serving Suggestions
- Serve with roast chicken, pork chops, ham, or steak.
- Add to your Thanksgiving or holiday menu as a creamy vegetable option.
- Pair with corned beef for a classic, comforting meal.
- Use leftovers as a filling for savory crepes or wrap in puff pastry.
How to Store
Refrigerate: Store leftovers in a tightly covered container for up to 4 days.
To Reheat: Reheat individual portions in the microwave or cover and bake at 350°F until heated through.
Scalloped Cabbage
Ingredients
- Butter for greasing the baking dish
- 1 large head cabbage (about 3 pounds)
- 1 tsp salt for the cooking water
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- ½ tsp fine salt, or to taste
- ¼ tsp freshly ground black pepper, to taste
- ⅛ tsp freshly grated nutmeg (optional)
- 1 ½ cups milk
Breadcrumb Topping
- ¾ cup panko crumbs
- 2 tbsp salted butter, melted
Recommended Equipment
- 2 1/2 to 3-qt baking dish
Instructions
- Butter a 2 1/2 to 3-quart baking dish and heat the oven to 375°F.Butter for greasing the baking dish
- Remove the core and cut the cabbage into large chunks. Put the cabbage in a large saucepan and cover with water. Add 1 teaspoon of salt to the water and bring the cabbage to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook the cabbage for 8 to 10 minutes, until tender. Drain well in a colander and let stand for a few minutes to release excess moisture.1 large head cabbage (about 3 pounds) | 1 tsp salt for the cooking water
- In the same saucepan over medium heat, melt 3 tablespoons of butter. When the butter sizzles, add the flour, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and a dash of nutmeg; stir and cook for 2 minutes.3 tbsp unsalted butter | 3 tbsp all-purpose flour | 1/2 tsp fine salt (or to taste) | 1/4 tsp freshly ground black pepper (to taste) | 1/8 tsp freshly grated nutmeg (optional)
- Gradually whisk the milk into the butter and flour mixture. Continue cooking, whisking constantly, until thickened. Taste the sauce and adjust the seasonings.1 1/2 cups milk
- When the cabbage is cool enough to handle, chop it coarsely and transfer it to the buttered baking dish.
- Pour the sauce mixture evenly over the cabbage and stir lightly.
- Combine the panko crumbs with 2 tablespoons of melted butter and sprinkle over the cabbage.3/4 cup panko crumbs | 2 tbsp salted butter (melted)
- Bake the scalloped cabbage for 25 minutes, until the topping is browned and the filling is bubbling around the edges.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
