Scalloped Cabbage

Scalloped cabbage is full of creamy cheesy goodness topped with buttered and peppered crackers. One of my personal favorite recipes. Scalloped cabbage has been a holiday tradition in our family for as long as I can remember. This casserole is a lovely addition to holiday meals, however, I make it several times in between holidays.

Even if you are not a cabbage lover you might be converted! Cabbage baked in a cheesy sauce with a crunchy topping is like no other cabbage you will ever taste and it is certainly worth a try even if you are skeptical.








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Ingredients

1 head of cabbage shredded or you can buy a bag of pre-shredded with carrots
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
Dash of white pepper to taste
2 cups milk
1 sleeve saltine crackers, crushed inside a sealed bag

Directions

Preheat oven to 350 degrees F.
Place shredded cabbage in a 2-3 quart casserole dish
Melt butter in a saucepan over low heat. Blend in flour, salt and pepper.
Add milk all at once cooking quickly and stirring constantly until mixture thickens and bubbles.
Remove from heat.
Add 2 cups of cheddar cheese (I like Velveeta in this dish and I add it in small chunks until it is to my liking)
Continue stirring until cheese is melted.
Pour over shredded cabbage and stir cabbage and sauce together until completely incorporated. The heat from the sauce will instantly start shrinking the cabbage shreds making it easier to stir.
Spread a layer of crushed crackers over the top of the cabbage.
Sprinkle a little bit of white pepper on top of crackers (be careful that you don't add too much).
Dot layer of crushed crackers with bits of butter.
Bake for approximately 35-45 minutes. Crackers should be a light golden brown.

Authored by +Terri Henkels

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