Scalloped Cabbage is a wonderful dish combining steamed cabbage with chopped green pepper, pimentos, bacon, and cheddar cheese covered in a white sauce with chopped onions and topped with buttered bread crumbs. The original recipe was in Joy of Cooking when I first tried this recipe in the 1970’s. I recently checked the new 75th Anniversary Edition of the Joy of Cooking out of the library and was disappointed to see that this recipe was not included in the latest edition.
Cabbage is a cruciferous vegetable of the same family that includes broccoli, cauliflower, kale, brussels sprouts and bok choy. Cabbage is available in US supermarkets year round and it’s a storehouse of powerful antioxidants that are important because they protect against breast, colon and prostate cancers. Cabbage is rich in antioxidants as well as anti-inflammatory properties that scavenge harmful free radicals.
Cabbage is low in fat and calories, with only 44 calories in one cup. Cabbage has a very low glycemic index, which means it doesn’t cause an undesirable rise in blood sugar levels. Cabbage is an excellent source of Vitamin C, Vitamin K and several B vitamins as well as potassium, manganese, iron and magnesium, all important minerals.
When buying cabbage, choose a fresh, compact, firm, medium-sized head that feels heavy for its size. To prepare, trim off the stem end and discard any withered outer layer leaves. Wash thoroughly in cold running water. Slice the head into two pieces and then slice or chop as needed for the recipe. Cabbage is best used when fresh for maximum nutritional value but it may be kept in the refrigerator for a few days before using.
- 1 medium head cabbage, chopped
- 2 tablespoons chopped green pepper
- 2 tablespoons chopped pimentos
- 6 slices bacon, cooked & crumbled
- 2 tablespoons butter, melted
- 1/2 cup bread crumbs
- 1 cup grated Cheddar cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 small onion, chopped
- Preheat oven to 375 degrees F.
- Steam chopped cabbage, drain well. Place layers of drained cabbage in a greased baking dish.
- Sprinkle minced ingredients and grated cheese over top of cabbage.
- Melt 2 tablespoons butter over low heat.
- Add 2 tablespoons flour; blend over low heat for 3-5 minutes.
- Stir in 1 cup milk slowly. Add 1 small onion, chopped to cream sauce.
- Cook until smooth and thickened, then pour over cabbage.
- Melt 2 tablespoons butter over low heat. Mix with bread crumbs. Sprinkle buttered bread crumbs over top of cabbage.
- Bake Scalloped Cabbage for 10 minutes, until heated through and cheese is melted.
- Scalloped Cabbage is only in the oven for 10 minutes so make sure the cabbage is cooked to the way you like it before placing it in the baking dish.
Be sure to steam or otherwise cook the cabbage to the tenderness or crispness that you like prior to putting it in the baking dish because it will only bake for 10 minutes in the oven.
After placing the cabbage in a casserole dish, add the chopped green pepper, chopped pimentos, crumbled bacon and grated cheese.
Make a white sauce and add one small chopped onion to the sauce. When the sauce is smooth and thickened, pour the sauce over the entire baking dish of cabbage. Top the entire casserole with buttered bread crumbs. Bake at 375º F. for 10 minutes.
I can’t encourage you enough to eat some cruciferous vegetables several times a week. Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. All of the cruciferous vegetables are considered excellent in preventing cancer, particularly breast, colon and prostate cancers.
Serve your family and friends some cruciferous vegetables soon and you’ll be giving them food that not only tastes good but is also healthy for them to eat!
Remember to Savor the Flavor of Cruciferous Vegetables!
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