Scalloped Cabbage
Cajun-style softened cabbage baked with a pepper Jack/cheddar sauce creates a smoky, sophisticated side dish for family or special events meals.
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Servings: 6 people
Ingredients
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
Instructions
- 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.
Notes
The scalloped cabbage keeps well overnight. If you want to serve it the next day, cook it in an enameled cast iron skillet or Dutch oven or ceramic baking dish. Do not use a regular cast iron skillet or Dutch oven or the casserole may strip the seasoning. You also do not want to refrigerate regular cast iron or you will get white bumps along the bottom that you might not be able to get rid with normal care.
This recipe has a deep smoky flavor that's pretty strong and profound when you first make the dish. The smokiness subsides a good deal after an overnight trip in the fridge, so this is a great make-ahead dish for you if you'd prefer a milder smoky flavor in this casserole.
Here's the direct link to my Cajun crackers recipe for the topping: https://asprinklingofcayenne.com/wprm_print/18919
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