Easy Scalloped Cabbage Recipes

SCALLOPED CABBAGE

Steps:

• Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.

MARY'S CHEESY SCALLOPED CABBAGE

Steps:

• 1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
• 2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
• 3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
• 4. Top with buttered bread crumbs.
• 5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
• 6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!

EASY SCALLOPED CABBAGE

Steps:

• 1. Preheat oven to 400.
• 2. Drop the cabbage into boiling water with 1 tsp of salt. Cook until cabbage until almost tender. Drain.
• 3. Spray casserole dish with cooking spray. Layer 1/2 of the cabbage into dish. Sprinkle with 1/2 tsp of salt, 1/4 tsp of pepper, 1/2 of the flour, 1/2 of the cheese, and dot with 1/2 of the butter.
• 4. Layer the remainder of the cabbage on top. Sprinkle with the rest of the salt, pepper, and cheese.
• 5. Top with cracker crumbs and dot with the remainder of the butter.
• 6. Heat milk in microwave or sauce pan. Pour hot milk over casserole.
• 7. Bake for 25-30 minutes until golden brown and bubbly hot.

SCALLOPED CABBAGE CASSEROLE

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

SCALLOPED CABBAGE

Steps:

• Cut cabbage up into bite size pieces.
• Par-boil approximately 3-5 minutes, drain well.
• Place cabbage in greased 9x13 casserole.
• Set aside.
• Melt butter in large saucepan.
• Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
• Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
• Cut up Velveeta cheese and stir to melt.
• Season cabbage with salt and pepper to taste.
• Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
• If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
• *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
• If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

SCALLOPS WITH CABBAGE AND CAPERS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
• Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
• Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
• Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
• Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.

SCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
• Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
• Bake in preheated oven for 30 minutes, or until golden brown and heated through.

BETH'S SCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
• Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
• Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
• Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

CHEESY SCALLOPED CABBAGE

Steps:

• Cook the cabbage in boiling water 5 - 7 minutes until just tender. Drain.
• Prepare the white sauce: Melt butter over med. heat and add flour. Cook for 2 minutes stirring constantly. Add milk, salt and nutmeg, stir continually until thick.
• Prepare bread crumbs: In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
• Add the cheese to the white sauce.
• In a buttered casserole dish layer the cabbage and white sauce.
• Top with crumbs.
• Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.

SCALLOPED CABBAGE CASSEROLE

Steps:

• In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
• In a sauce pan, melt butter over medium heat; saute onions until tender.
• Add in flour, salt, and pepper; stir and cook until bubbly.
• Gradually add milk; cook and stir until thickened.
• Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
• Top with half of the sauce.
• Sprinkle with half of the cheese; repeat layers.
• In a smaller skillet, melt remainder of butter.
• Add bread crumbs, marjoram, and thyme.
• Cook, stirring, until lightly browned.
• Sprinkle over casserole.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.

CREAMY SCALLOPED CABBAGE

Steps:

• Cook cabbage in boiling salt water until almost tender; drain thoroughly.
• Place in lightly buttered casserole.
• Pour white sauce over top.
• Season with salt & pepper.
• Cover with cracker crumbs.
• Dot with butter.
• Bake at 350° until lightly browned, about 25 to 30 minutes.