My scalloped cabbage transforms the humble veggie into a sophisticated savory side dish spectacular, y'all!! Freshly sliced cabbage soften and brown down with the Cajun trinity, garlic and spices. When the veggies are ready, an easy homemade two-cheese sauce is stirred into the skillet. For the finale, the casserole is transferred from the stove to the oven for a quick bake and top with Cajun crackers for the perfect balance of creamy and crunchy. Yep and yay...
There's a Time and a Place For it All, Y'all...
Cabbage is one of my very favorite foods. And, I usually eat it smothered down with chicken and sausage. I was raised on this one-pot meal. And I love it so much that I sometimes dream that I'm eating it. Yep.
But, I'm all about all things cheesy deliciousness too, y'all. So, when I started craving my favorite veggie this time, I wanted something all cabbage cheesy new.
And, after some back and forth, I created this brand new south Louisiana-style scalloped cabbage. My smothered cabbage is homey and down-to-earth. So, I'm used to those all-the-way-down-to-your-toes comfort of it.
However, this spin on the beloved southern holiday side dish is a bit different. Yep. It has super complex flavors, y'all. It's like smothered cabbage got dressed up in a little black dress and went out on the town with bells on. Indeed!
This Cajun scalloped cabbage has smoky, cheesy flavors that are unique to this dish. They're electrifying at first, but tone down after you cool off the casserole and chill it overnight in the fridge. And the cabbage consistency... It's surpisingly almost meaty, something you'll definitely have to experience for yourself.
Oh, and the crumbled Cajun crackers on top. They lend the perfect background crunch to the dish. You know, a last little finish that really puts this already incredibly flavorful and substantial dish over the top. Honest!
How to Make Scalloped Cabbage
Start the scalloped cabbage by preheating the oven. Slice the cabbage. Then, chop the trinity veggies and gather the other ingredients.
Now, get the butter and trinity going in the deep cast iron skillet or large baking pan:
And when the veggies are about halfway-browned:
Add the cabbage in batches, along with the garlic, broth and spices:
Then, cover and brown, stirring often:
While the veggies are browning, add the tapioca flour and the butter to a separate saucepan:
Then, stir constantly until combined:
Next, add the milk and cheeses and let it melt almost all of the way like this:
Remove the skillet from heat. And, pour the cheese sauce into the pan. Now, really get in there and stir until the mixture is very well combined:
Then, slide the hot skillet carefully into the oven and bake:
Now, slide it out when almost baked:
Then, sprinkle the Cajun crackers crumbs on top and bake for 5 additional minutes:
And that's it, y'all!
This scalloped cabbage casserole is the perfect Sunday family meal or holiday side dish. It's got a signature cheese, smoky, meaty taste that you'll likely never had anywhere else. It's soooo filling. And best of all, it feeds a crowd of at least six people.
Also, it keeps well in the fridge overnight. So, it's definitely a make-ahead recipe to bookmark for year-round events. Yep.
Share this scalloped cabbage with those who always have a time and a place for you in their lives. And see y'all on the yum side...
Main Dish Pairing Suggestions
For the Scalloped Cabbage
- 3 tablespoons butter or oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, trimmed and chopped
- 9 cups cabbage, sliced or chopped
- 1 cup gluten free chicken broth
- 1 tablespoon minced garlic
- ½ teaspoon dried paprika
- 1 teaspoon parsley
- 1 teaspoon garlic powder
- salt, black pepper and cayenne pepper to taste
- ½ cup plain cracker crumbs or Cajun cracker crumbs
For the Cheese Sauce
- 3 tablespoons butter
- 1 tablespoon tapioca flour
- 2 cups half n half or milk
- 2 ½ cups shredded cheddar cheese
- 1 ½ cups shredded pepper Jack cheese
- Preheat the oven to 350 degrees F.
- Melt the butter or oil in a 12-inch cast iron skillet over medium heat.
- Add the Cajun trinity of onion, bell pepper and celery to the pan.
- Cook for about 10 minutes, stirring often, or until the vegetables begin to brown.
- Add about ⅓ of the gluten free chicken broth to the skillet.
- Place about half of the chopped cabbage in the pan.
- Cover and cook down for 2 to 3 minutes, stirring often.
- Add the remaining gluten free chicken broth and chopped cabbage to the pan.
- Top with the minced garlic, dried paprika, garlic powder, dried parsley flakes, and salt, black pepper and cayenne pepper to taste.
- Keep the cabbage covered, stirring often, until it gets really begins to brown, about 10 to 15 minutes. While the cabbage is smothering down, make the cheese sauce.
- In a separate saucepan, melt the butter over medium heat.
- Add the tapioca flour and mix well until incorporated. Let cook for about 1 minute or until the flour and butter are very well combined.
- Add the milk and cheeses, and cook until cheese almost fully melts into the milk. It will be soupy.
- Remove the cabbage and veggies from heat.
- Pour the cheese sauce over the cabbage and vegetables. Keep stirring until the scalloped cabbage mixture and cheese sauce is fully incorporated.
- Slide into the oven and bake for 20 to 25 minutes, or until the top begins to brown.
- Sprinkle the crushed gluten free crackers or gluten free Cajun crackers over the top of the casserole.
- Bake for an additional 5 minutes, then remove from heat.
- Let sit for 10 minutes before serving.