Old-Fashioned Scalloped Cabbage Recipe: A Comforting Southern Classic

Kitchen Equipment You’ll Need

Large pot for boiling cabbage

Colander

Medium saucepan for the cheese sauce

Whisk

9×13-inch baking dish

Mixing spoon

Measuring cups and spoons

Don’t overcook the cabbage during boiling—just until tender

Use sharp cheddar for the most flavor

Let the casserole sit for a few minutes after baking to set properly

1 medium head of cabbage, chopped

4 tablespoons butter, divided

2 tablespoons all-purpose flour

1½ cups milk

1 cup shredded sharp cheddar cheese

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder (optional)

½ cup breadcrumbs

Preheat oven to 350°F. Grease a 9×13-inch baking dish

Bring a large pot of salted water to a boil. Add chopped cabbage and cook for 5–7 minutes, just until tender. Drain and set aside

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux

Slowly whisk in the milk, stirring constantly until the mixture thickens, about 3–5 minutes

Remove from heat and stir in the shredded cheese, salt, pepper, and garlic powder if using

Add the drained cabbage to the prepared baking dish and pour the cheese sauce over it. Stir gently to coat evenly

Melt the remaining 2 tablespoons of butter and mix with the breadcrumbs. Sprinkle evenly over the top

Bake for 25–30 minutes, or until golden brown and bubbly. Let rest for 5 minutes before serving

Add cooked crumbled bacon or diced ham for a meaty twist

Mix in sautéed onions or leeks for extra flavor

Use a mix of cheeses like Gruyère or Monterey Jack for a different taste profile

Top with crushed Ritz crackers instead of breadcrumbs for a buttery crunch