Escalloped Cabbage Casserole
- prep time10 min
- total time 40 min
- serves 4 - 6
"Escallop" is another term for scalloping (like scalloped potatoes), featuring cabbage covered in a cheesy sauce and baked until golden and bubbly.
2 Tbsp butter, plus more for greasing pan
1 head green cabbage
2 Tbsp all-purpose flour
1 cup milk
Freshly ground black pepper
1 (15-oz) jar processed cheese sauce or dip, such as Cheez Whiz
1 cup grated pepper Jack cheese
1 jalapeno pepper, sliced into rounds, seeds removed
Paprika, as needed
1. Preheat the oven to 350ºF. Butter a 9-by-9-inch baking dish.
2. Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish.
3. In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.
4. Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes.