Scalloped Cabbage Casserole Recipe

Scalloped Cabbage Casserole Recipe

Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop with densely leaved heads. Although a large portion of calories come from natural sugars, the vegetable is very low in saturated fat and cholesterol. Cabbage is also a good source of thiamin, calcium, iron, magnesium, phosphorus, and potassium and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, and manganese. The leafy vegetable is also an inexpensive food choice that tastes super yummy in my scalloped cabbage casserole!


  • 1 medium cabbage
  • 3 tablespoons of vegetable oil
  • 3 tablespoons of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of milk
  • 1 cup of shredded cheddar cheese
  • 1 cup of whole wheat bread crumbs
  • 3 tablespoons of butter


  1. Preheat the oven to 350°.
  2. Chop the cabbage into small pieces.
  3. Place the chopped cabbage in a greased 2 quart glass baking dish.
  4. Heat the oil in a saucepan over medium heat.
  5. Stir in the flour, salt, and pepper.
  6. Heat until bubbly.
  7. Stir in the milk.
  8. Cook and stir until thickened.
  9. Fold in the cheddar cheese.
  10. Pour the cheese mixture over the cabbage.
  11. Melt the butter in a small bowl.
  12. Combine the butter and bread crumbs.
  13. Sprinkle the buttered bread crumbs over the cabbage.
  14. Bake uncovered for 20 to 30 minutes or until bubbly.
  15. Serve immediately.
  16. Refrigerate any uneaten scalloped cabbage casserole.

Scalloped Cabbage Casserole

Image Credits

Scalloped Cabbage Casserole Recipe © 2012 Heather Johnson
Scalloped Cabbage Casserole © 2012 Heather Johnson

Written by Heather

Heather is a writer, librarian, linguist, wife, homemaker, homeschooler, and mother.

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