Scalloped Cabbage

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.

The Recipe

Scalloped Cabbage
Serves 8
Steamed cabbage dotted with chopped green peppers, pimentos, bacon and cheddar cheese covered in a cream sauce and topped with buttered bread crumbs.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 medium head cabbage, chopped
  2. 2 tablespoons chopped green pepper
  3. 2 tablespoons chopped pimentos
  4. 6 slices bacon, cooked & crumbled
  5. 2 tablespoons butter, melted
  6. 1/2 cup bread crumbs
  7. 1 cup grated Cheddar cheese
Cream Sauce
  1. 2 tablespoons butter
  2. 2 tablespoons flour
  3. 1 cup milk
  4. 1 small onion, chopped
Instructions
  1. Preheat oven to 375 degrees F.
  2. Steam chopped cabbage, drain well. Place layers of drained cabbage in a greased baking dish.
  3. Sprinkle minced ingredients and grated cheese over top of cabbage.
  4. Melt 2 tablespoons butter over low heat.
  5. Add 2 tablespoons flour; blend over low heat for 3-5 minutes.
  6. Stir in 1 cup milk slowly. Add 1 small onion, chopped to cream sauce.
  7. Cook until smooth and thickened, then pour over cabbage.
  8. Melt 2 tablespoons butter over low heat. Mix with bread crumbs. Sprinkle buttered bread crumbs over top of cabbage.
  9. Bake Scalloped Cabbage for 10 minutes, until heated through and cheese is melted.
Notes
  1. 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.
Adapted from The Joy of Cooking
Adapted from The Joy of Cooking
SILVER FOODIE http://www.silverfoodie.com/

Additional Information

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.

Parting Comments

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!

Janet

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Comments

Scalloped Cabbage – Retro Recipe — 33 Comments

  1. I love this dish! So much great cabbage goodness! So good for you! Pinning and stumbling!

  2. Hi Ilka, Glad you like the Scalloped Cabbage recipe! Thanks for hosting Sunday’s Fitness Food Line Up! Have a great week! Blessings, Janet

  3. love the recipes trying to get more veggies in my diet and this helps thanks for sharing visiting from over the moon have a great week

  4. Hi Lorraine, You have a great goal in getting more veggies into your diet and I wish you well on that! I hope you enjoy the cabbage recipe! Thanks for your comments and for stopping by! Blessings, Janet

  5. Janet, this is a excellent recipe! I’m going to have to give it ago. We love cabbage here at my house. I also still have my 1970 Joy of Cooking Cookbook lol I just love the vintage cookbooks. My oldest is an original from 1898. Although, the recipes are a bit odd in that one you can still get the jist and recreate it.

  6. Hi Carla, You’re so fortunate to have a cookbook from 1898! I bet it’s interesting to read. I hope you enjoy the recipe for Scalloped Cabbage – I think it’s pretty tasty! Thanks for your kind comments and for stopping by! Blessings, Janet

  7. Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured! Happy Mother?s Day!

  8. Oh so that’s what to do with cabbage! I think cabbage has to be one of my least favourite vegetables and is therefore usually eaten raw in salad just to say it’s been eaten! This is a great way of getting all the nutritional benefits of this cruciferous vegetable ? Have you tried using any other vegetables in this way? I’m thinking broccoli? cauliflower? maybe even carrots? Thanks for sharing at Fiesta Friday – don’t forget to link up so everyone can see where you are partying! ?

  9. Hi Laurena, I’m sure broccoli or cauliflower would be great this way, too! I usually make a cheese sauce to put on cauliflower when I serve it. Thanks for stopping by and for hosting Fiesta Friday! Have a great week-end! Blessings,Janet

  10. Thank you for this recipe. I remember eating it as a child. I have booked marked this to copy later and try. Thanks for sharing.

  11. Hi Janet, I hope you enjoy this recipe for Scalloped Cabbage! Thanks for your kind comments and for visiting! Blessings, Janet

  12. I’m a huge fan of cabbage and have never had it scalloped. It looks delicious.

  13. Hi Michelle, Hope you’ll have a chance to try Scalloped Cabbage sometime! Thanks for stopping by! Blessings, Janet

  14. Janet, this is such a different recipe for cabbage! I would live to try it! Thanks for sharing!

  15. I’ve never been a big cabbage fan but the ingredients that you’ve combined it with make it sound delicious! I may have to give it a try! Thanks so much for sharing your recipe with us at Share The Wealth Sunday! xoxo

  16. I love cabbage! Unfortunately I’m the only one in the family who does, so I don’t make it often! Thank you so much for sharing at Sweet Inspiration #5! Have a lovely weekend!

  17. Hi Katrin, Thanks for your comments and for stopping by! Hope you have a nice week-end too! Blessings, Janet

  18. Hi Lisa, Thanks for your comments and your visit! Thanks for hosting Share the Wealth Sunday! Blessings, Janet

  19. Thank you for coming to share on SHARE the LOVE blog party this week. You’ve been featured! Please feel free to grab a button. I look forward to seeing what you will share next week. Button http://homecookingrecipebox.blogspot.com/p/blog-buttons.html

  20. I would have never thought to try something like this because of the name, but the picture looks irresistible! Thanks for sharing this great recipe with #SocialButterflySunday! Hope to see you link up again this week ?

  21. Hi Linda, Thanks for featuring my recipe for Scalloped Cabbage on Share the Love Blog Party and thank you for hosting! Blessings, Janet

  22. I’ll have to try this. Outside of coleslaw, I don’t do much cabbage. Will have to expand my foodie zone! Thanks for linking up with Funtastic Friday.

  23. Hi Victoria, Cabbage is a bit bland by itself but when you add bacon, cheese, etc. it becomes much more delicious! Hope you get a chance to try it! Thanks for your visit! Blessings, Janet

  24. Yum! I’ve been wanting to cook more with cabbage and this sounds divine!! Pinning, and thanks for sharing with us on Throwback Thursday!

    Mollie

  25. Hi Mollie, I hope you enjoy the Scalloped Cabbage – it really helps plain cabbage soar! Thanks for your kind comments and for hosting Throwback Thursday! Blessings, Janet

  26. Wow, this looks like a great way to cook cabbage! Thanks for sharing at You Link It, We Make It!

  27. Hi April, Thanks for your kind comments! Thanks for hosting You Link It, We Make It! Blessings, Janet

  28. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you had a great weekend and enjoy your new Red Plate!
    Miz Helen

  29. Hi Miz Helen, Thanks so much for featuring my Scalloped Cabbage recipe on Full Plate Thursday! I appreciate it and hope you’re doing well! Blessings, Janet

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