Beth’s Scalloped Cabbage: A Comfort Food Classic

Scalloped cabbage might not be the first dish that springs to mind when you’re planning a comforting and satisfying meal, but trust me, Beth’s Scalloped Cabbage is a game-changer. This recipe transforms humble cabbage into a creamy, cheesy, and utterly delicious casserole that’s perfect for a weeknight dinner or a potluck gathering. It’s budget-friendly, easy to make, and surprisingly addictive. This article will walk you through Beth’s secret recipe, providing detailed steps, helpful tips, and variations to make it your own. Get ready to discover your new favorite way to enjoy cabbage!

Why Beth’s Scalloped Cabbage is Special

What sets Beth’s Scalloped Cabbage apart from other cabbage dishes? It’s all about the balance of flavors and textures. The cabbage is cooked to tender perfection, the creamy sauce is rich and flavorful, and the cheesy topping adds a golden-brown crust that’s simply irresistible. But the real magic lies in the subtle nuances of the recipe – the hint of nutmeg, the touch of garlic, and the careful layering of ingredients. It’s a simple dish, but every element works together to create something truly special.

The History of Scalloped Dishes

Before we dive into the recipe, let’s take a moment to appreciate the history of scalloped dishes. The term “scalloped” refers to a method of cooking ingredients in a creamy sauce, often topped with breadcrumbs or cheese. This technique has been around for centuries, and it’s been applied to a wide variety of ingredients, from potatoes and seafood to vegetables like cabbage. Scalloped dishes are a testament to the ingenuity of home cooks who have long sought to create comforting and satisfying meals using simple, readily available ingredients.

Ingredients You’ll Need

Here’s what you’ll need to make Beth’s Scalloped Cabbage:

* **1 large head of cabbage:** About 2-3 pounds, green or Savoy cabbage works best.
* **1/2 cup butter:** Unsalted butter is recommended, but salted butter can be used if you reduce the amount of added salt.
* **1/2 cup all-purpose flour:** This is used to thicken the sauce.
* **3 cups milk:** Whole milk will give you the richest and creamiest sauce, but 2% milk can also be used.
* **1 teaspoon salt:** Adjust to taste.
* **1/2 teaspoon black pepper:** Freshly ground black pepper is preferred.
* **1/4 teaspoon nutmeg:** A pinch of nutmeg adds a warm, aromatic note to the sauce.
* **1 clove garlic, minced:** Garlic enhances the flavor of the sauce.
* **2 cups shredded cheese:** Cheddar cheese is a classic choice, but other cheeses like Monterey Jack, Gruyere, or a blend of cheeses can also be used.
* **1/2 cup breadcrumbs (optional):** Plain or seasoned breadcrumbs can be used to create a crispy topping.

Equipment You’ll Need

* **Large pot or Dutch oven:** For cooking the cabbage.
* **9×13 inch baking dish:** For baking the casserole.
* **Saucepan:** For making the cream sauce.
* **Whisk:** For stirring the sauce.
* **Knife and cutting board:** For preparing the vegetables.
* **Measuring cups and spoons:** For accurate measurements.

Step-by-Step Instructions

Now, let’s get cooking! Here are the detailed instructions for making Beth’s Scalloped Cabbage:

**Step 1: Prepare the Cabbage**

1. **Remove the outer leaves:** Discard any wilted or damaged outer leaves from the cabbage.
2. **Cut the cabbage:** Cut the cabbage into quarters through the core. Then, slice each quarter thinly, removing the core as you go.
3. **Cook the cabbage:** Place the sliced cabbage in a large pot or Dutch oven. Add enough water to cover the cabbage. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the cabbage is tender but still slightly firm. Drain the cabbage well and set aside.

**Step 2: Make the Cream Sauce**

1. **Melt the butter:** In a saucepan, melt the butter over medium heat.
2. **Add the flour:** Whisk in the flour until smooth. Cook for 1-2 minutes, stirring constantly, to create a roux.
3. **Whisk in the milk:** Gradually whisk in the milk, a little at a time, until the mixture is smooth and lump-free.
4. **Add seasonings:** Stir in the salt, pepper, nutmeg, and minced garlic.
5. **Simmer the sauce:** Bring the sauce to a simmer, stirring constantly, until it thickens slightly. This should take about 5-7 minutes. Remove from heat.

**Step 3: Assemble the Casserole**

1. **Preheat the oven:** Preheat your oven to 350°F (175°C).
2. **Grease the baking dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
3. **Layer the ingredients:** Place half of the cooked cabbage in the bottom of the baking dish. Pour half of the cream sauce over the cabbage. Sprinkle with half of the shredded cheese.
4. **Repeat layers:** Repeat the layers with the remaining cabbage, cream sauce, and cheese.
5. **Add breadcrumbs (optional):** If using breadcrumbs, sprinkle them evenly over the top of the casserole.

**Step 4: Bake the Casserole**

1. **Bake:** Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
2. **Let it rest:** Remove the casserole from the oven and let it rest for 5-10 minutes before serving.

Tips for Perfect Scalloped Cabbage

* **Don’t overcook the cabbage:** The cabbage should be tender but still have a slight bite to it. Overcooked cabbage will be mushy and less flavorful.
* **Make sure the sauce is smooth:** Whisk the flour and milk together thoroughly to prevent lumps from forming in the sauce. If you do get lumps, you can strain the sauce through a fine-mesh sieve.
* **Use high-quality cheese:** The cheese is a key ingredient in this dish, so use a good-quality cheese that you enjoy. Sharp cheddar cheese will give you the most flavor.
* **Adjust the seasonings to your liking:** Feel free to adjust the amount of salt, pepper, and nutmeg to your taste. You can also add other spices, such as paprika or cayenne pepper, for a little extra flavor.
* **Add other vegetables:** You can add other vegetables to the casserole, such as onions, carrots, or celery. Sauté the vegetables before adding them to the casserole.
* **Use different types of cheese:** Experiment with different types of cheese to find your favorite combination. Monterey Jack, Gruyere, or a blend of cheeses all work well.
* **Make it ahead of time:** You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumbs just before baking.

Variations and Additions

Here are some ideas for customizing Beth’s Scalloped Cabbage to your liking:

* **Add bacon:** Cooked and crumbled bacon adds a smoky and savory flavor to the casserole.
* **Add ham:** Diced ham is another great addition that complements the cabbage and cheese.
* **Add sausage:** Cooked and crumbled sausage adds a spicy kick to the casserole.
* **Add onions:** Sautéed onions add a sweet and savory flavor to the casserole.
* **Add carrots:** Sliced or diced carrots add a touch of sweetness and color to the casserole.
* **Add celery:** Diced celery adds a crunchy texture and subtle flavor to the casserole.
* **Use different types of cabbage:** Savoy cabbage is a milder and sweeter alternative to green cabbage. Red cabbage can also be used, but it will give the casserole a slightly different color and flavor.
* **Add a touch of spice:** A pinch of cayenne pepper or a dash of hot sauce will add a little heat to the casserole.
* **Use a different topping:** Instead of breadcrumbs, try topping the casserole with crushed crackers, potato chips, or even fried onions.
* **Make it gluten-free:** Use gluten-free flour to make the cream sauce and gluten-free breadcrumbs for the topping.
* **Make it vegetarian:** Ensure that the cheese used is vegetarian-friendly (some cheeses use animal rennet).

Serving Suggestions

Beth’s Scalloped Cabbage is a versatile dish that can be served as a main course or a side dish. Here are some serving suggestions:

* **As a main course:** Serve with a side salad and crusty bread.
* **As a side dish:** Serve with roasted chicken, pork chops, or beef roast.
* **For a potluck:** This casserole is perfect for potlucks and gatherings. It’s easy to transport and can be made ahead of time.
* **For a holiday meal:** Serve as a side dish for Thanksgiving, Christmas, or Easter.

Storage Instructions

* **Refrigerate:** Leftover scalloped cabbage can be stored in the refrigerator for up to 3-4 days in an airtight container.
* **Reheat:** Reheat in the oven at 350°F (175°C) until heated through, or microwave in individual portions.
* **Freeze:** While not ideal, you can freeze scalloped cabbage. The texture may change slightly upon thawing. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information (Approximate)

(Per serving, based on 8 servings. Please note that this is an estimate and may vary depending on specific ingredients and portion sizes.)

* Calories: 300-350
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 70-80mg
* Sodium: 500-600mg
* Carbohydrates: 15-20g
* Fiber: 3-4g
* Sugar: 5-7g
* Protein: 10-12g

Beth’s Scalloped Cabbage Recipe Card

**Yields:** 8 servings
**Prep time:** 20 minutes
**Cook time:** 45 minutes

**Ingredients:**

* 1 large head of cabbage (2-3 pounds), sliced
* 1/2 cup butter
* 1/2 cup all-purpose flour
* 3 cups milk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon nutmeg
* 1 clove garlic, minced
* 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
* 1/2 cup breadcrumbs (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Cook cabbage in boiling water until tender, about 10-15 minutes. Drain well.
3. Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Cook for 1-2 minutes.
4. Gradually whisk in milk until smooth. Add salt, pepper, nutmeg, and garlic. Simmer until thickened, about 5-7 minutes.
5. Layer half of the cabbage in the baking dish. Pour half of the sauce over the cabbage. Sprinkle with half of the cheese.
6. Repeat layers with remaining cabbage, sauce, and cheese. Top with breadcrumbs, if using.
7. Bake for 25-30 minutes, or until bubbly and golden brown. Let rest for 5-10 minutes before serving.

Conclusion

Beth’s Scalloped Cabbage is more than just a recipe; it’s a heartwarming dish that brings comfort and satisfaction with every bite. Whether you’re looking for a simple weeknight meal or a crowd-pleasing dish for a special occasion, this recipe is sure to become a favorite. So, gather your ingredients, follow the steps, and get ready to enjoy a truly delicious and comforting cabbage casserole. Happy cooking!