Scalloped Cabbage

Western.Chefs's picture

May. 03, 2011


Cabbage 1 Medium , cut in 1/2" slices, parboiled, and drained and cooking water saved
For sauce
Butter/Margarine 1/4 Cup (4 tbs)
Unsifted flour 1/4 Cup (4 tbs)
Salt 1 Teaspoon
Mace 1/8 Teaspoon
Cayenne pepper 1 Pinch
Black pepper 1 Pinch
Cooking water 3/4 Cup (12 tbs)
Milk 1 1/4 Cup (20 tbs) (Or Enough To Total 2 Cups With Cabbage Water)
For topping
Toasted bread crumbs 1 Cup (16 tbs) , mixed with 3 tablespoons melted butter or margarine (Use Fine)
Melted butter/Margarine 3 Tablespoon



1. Preheat the oven to 350° F.


2. Tip the drained cabbage into a 2-quart casserole or baking dish and set aside.

3. In a saucepan, melt butter over a low flame.

4. When butter starts to froth, add flour, salt, mace, and peppers and sauté until well blended.

5. Pour 2 cups of milk and cooking liquid combined and blend well with the butter flour mixture, stirring continuously to prevent formations of lumps.

6. Continue stirring while cooking until thickened.

7. Pour the sauce over cabbage in casserole.

8. Top with bread crumb mixture.

9. Bake cabbage for 30 minutes until sauce is hot and bubbly and crust is golden.


10. Serve the baked cabbage straight out of the casserole dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 311Calories from Fat 206

 % Daily Value*

Total Fat 23 g35.4%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 595 mg24.79%

Total Carbohydrates 23 g7.7%

Dietary Fiber 4 g16%

Sugars 8 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet