Monday, November 1, 2010

Scalloped Cabbage Casserole

Creamed cabbage, seasoned with bacon and onion and baked in a white sauce is a delicious and favorite southern dish.

Scalloped Cabbage

Love cabbage like me? Then I think you'll love this recipe for escalloped creamed cabbage. When I make this, I could eat the whole thing. Oh wait. Since my husband won't give cabbage a second look, I actually do always eat the whole thing! Okay, well, now... not all at once of course.

Seriously though, this dish has been a long held holiday favorite for us cabbage lovers. A casserole made with cabbage, onion, bacon and a nice buttery white sauce, how could it not be? Now, just like the potatoes of the same name, this cabbage casserole when made with a plain white sauce, is what I consider to be "scalloped," or I guess in the more proper old school way, escalloped. When cheese is added, I call that au gratin. Not sayin' that's right or wrong, it's just what I grew up with, and how I set the two apart from one another.

I put the cabbage in a large bowl and microwave it covered for about 10 minutes to pre-cook it, but if you don't own a microwave, just simply steam it over boiling water until tender instead. I like to use Cavender's Greek seasoning with cabbage. It's a great all purpose seasoning that has something like 13 separate seasonings and herbs in it. You can substitute plain salt and pepper or use a seasoning salt instead.

Some folks make this with good ole cream of whatever soup - typically cream of chicken - and y'all know I love and use my cream of whatever soups, so certainly feel free to substitute that for the white sauce if you prefer.  Take into account for the sodium though, and adjust your seasonings as needed so that you don't oversalt.


Recipe: Scalloped Cabbage

©From the Kitchen of Deep South Dish
Prep time: 20 min |Cook time: 30 min | Yield: About 6 to 8 servings

Ingredients
  • 6 slices of bacon
  • 1-1/2 cups of chopped onion
  • 1 head of cabbage, cored and coarsely chopped
  • Greek seasoning (like Cavenders) or seasoning salt, to taste
  • 3 tablespoons of cold butter, cut into thin slices
White Sauce:
  • 1/4 cup of butter
  • 1/4 cup of all purpose flour
  • 2-1/2 cups of milk
  • 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 tablespoons of dry bread crumbs
  • Hot sauce, for the table
Instructions

Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside. Cook bacon in a skillet, drain, chop and set aside. In the same skillet, saute the onion until soft. Remove and set aside.

Place the cabbage in a large bowl, sprinkle generously with the Greek seasoning, toss, and sprinkle with additional seasoning. Top with butter slices, cover and microwave on high for 10 minutes. Using a slotted spoon, transfer the cabbage to the prepared baking dish. Sprinkle the top with the sauteed onion, then the bacon.

Prepare the white sauce by adding the additional 1/4 cup of butter to the skillet drippings; stir in the flour. Cook and stir over medium high heat for about 5 minutes. Add in the milk, stirring briskly, until all of the milk is fully incorporated and mixture begins to thicken. Add the Cajun seasoning, salt and pepper; taste and adjust seasonings.

Pour the white sauce over the top of the cabbage, onion and bacon. Sprinkle top lightly with dried bread crumbs and bake at 350 degrees F, uncovered, for about 30 minutes or until casserole is hot and bubbly and cabbage is cooked through. Pass hot sauce at the table.


Cook's Notes: I like to use Cavender's Greek seasoning with cabbage. It's a great all purpose seasoning that has something like 13 separate seasonings and herbs in it and is a pantry staple for me. You can certainly substitute plain salt and pepper or use a seasoning salt like Lawry's instead. Can also substitute panko crumbs, or crushed saltine or Ritz crackers for the topping.

Source: http://deepsouthdish.com

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Posted by on November 1, 2010

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14 comments:

  1. I do love cabbage and have never had it this way. Thanks for the great new idea!

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  2. I'll eat it, but am not a big fan of cooked cabbage, but this sounds too good not to try. With the goodie package you've got, I think about anything would be good in it. You are prominently featured on my blog today and tomorrow.

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  3. I have never had cabbage this way, either! I will have to try it!

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  4. Looks like a keeper, I like cabbage and so does my youngest, everybody else can take it or leave it? Good more for us then.
    hee hee...

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  5. I have never heard of this...it sounds good!

    I've not heard of Greek Seasoning, would definitely have to look for that!

    I would probably use the Cream of Chicken soup...I have no luck with sauces...I tried to make a baked macaroni and cheese recently and it tasted kind of curdled...I don't know what I did wrong...followed the directions...oh well, you win some you lose some!

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  6. Mmmmmm! Gonna make this with a slab o'corned beef. Thanks!

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  7. I'm not a big cabbage fan but the cabbage dishes that I do like, I LOVE. Such as stuffed cabbage, cabbage rolls, coleslaw, and now this one I think.

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  8. Never had scalloped cabbage Mary, just potatoes. I enjoy a good cabbage side for sure. Bookmarked this to my Must Try Recipe folder. Dad was talking about cabbage just the other day, he loves it. I'll surprise him this weekend with your scalloped cabbage! Thanks for sharing it with us.

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  9. wow, that looks wonderful, I've never hear dof it here in the North!

    anne
    www.anniebakes.net

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  10. I'm a cabbage lover too, I don't think I've ever had a cheesy version. Looks delicious!

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  11. I l-o-v-e LOVE cabbage so much I could eat it for breakfast. Can't wait to try this. And very soon.

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  12. I'm going to add chopped pecans to this. A local restaurant used to prepare it this way and it was awesome. Probably toasting pecans in oven prior to also. will try the greek seasoning. thanks!

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  13. I love cabbage with a passion, so I am excited about trying this recipe!!! If I choose to substitute the cream of chicken soup exactly how do I go about doing this? Do I just add the can or do I add the recommended liquid according to the can's directions?

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    Replies
    1. Hi! Essentially you'll be using the cream soup in place of the butter and flour roux above. Whisk in just enough of the milk so that you end up with about 2-1/2 cups of cream soup "gravy" overall. Taste, season and adjust.

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