A blanket of cheese covers this baked cabbage for a delicious vegetable side dish to pair with any meal. The slightly sweetened cabbage offers a light crunch and balances beautifully with the salty cheeses for a crave-worthy accompaniment that will be enjoyed again and again.
There are a few, let’s call them “unpopular” veggies at your local grocery store. Cabbage is one of them. I’ll put them into the same category as beets, rutabagas, Brussel sprouts, and parsnips. Now, I am not speaking for myself here. I love all of the aforementioned unpopular vegetables. In fact, I can’t think of a single vegetable that I don’t like. I have a theory on why this is happening. My generation, as a whole, grew up with parents that just didn’t serve things they thought their kids might not like. Not in my house. I grew up regularly sleeping at the table because I wasn’t able to leave due to not eating my food. In my house, you didn’t get an option, well, you did. Eat or go to bed hungry. Eventually, I grew to look past my visual dislike of those veggies and really started to enjoy them and so does my family. I still think if you ask someone “what’s for dinner tonight”, you probably won’t hear “baked cabbage”. Hopefully, I can change that for you!
Baked Cabbage With Cheese
I have another theory. If you put enough cheese on it, it will taste amazing. So I happen to be one of those crazy people who will eat vegetables without cheese and actually enjoy them. I could eat baked cabbage without all of the ooey gooey cheesiness. Guess what? I like it both ways! I am a firm believer that you can convert just about anyone into a vegetable lover if you serve it up with cheese. Break down the barrier before you start peeling back the cheese and just eating vegetables from the ground, baked, or roasted. Pretty much any vegetable can be cooked to perfection with just a little heat and maybe a dash of salt.
Purple Cabbage or Green Cabbage?
I typically use green (or white) cabbage for this baked cabbage recipe. I like the color a bit better. Green cabbage, when cooked, tends to be on the sweeter side and I like that. You could, of course, use purple (or red cabbage). Be warned, when purple cabbage is cooked, the color bleeds, so you will likely be eating a blue side dish. If you are able to look past the color, there are a number of health benefits of choosing purple over green cabbage. Purple cabbage is filled to the brim with vitamins, specifically Vitamin A, K, C, and Iron. It is so good for you. Green cabbage has all of this, but just not as much. You will love it either way!
- 2 medium cabbage heads, cored and cut into 2-inch pieces
- ¾ cup American cheese, shredded
- ¾ cup Swiss cheese, shredded
- ½ tablespoon white pepper
- 1 tablespoon kosher
- 1 ½ cups whole milk
- 4 tablespoons unsalted butter, melted
- 3 tablespoons all-purpose
- 2 tablespoons granulated sugar
- fresh parsley, chopped, for garnish.
- Preheat oven to 350°F.
- Steam the cabbage, working in batches if necessary.
- In a large bowl, stir together the sugar, flour, butter, milk, salt, and pepper. Add the cabbage and stir to coat.
- Spoon the cabbage into a large casserole dish, packing down, if necessary, to make the cabbage flush with the dish.
- Sprinkle with the cheeses and bake for 10 minutes, until the cheese is melted.
- Garnish with parsley and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way.