A delightful twist on a classic scalloped cabbage dish, featuring a cheesy and crispy topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated to achieve even cooking.
Bring a large pot of salted water to a boil. Add the cabbage and cook until just tender, about 5 minutes. Drain thoroughly.
Avoid overcooking the cabbage to maintain a slight crunch.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, cooking until the sauce thickens.
Whisk continuously to prevent lumps in the sauce.
Remove the sauce from heat and stir in 1 cup of the shredded cheese until melted. Season with salt and pepper.
Taste the sauce and adjust seasoning as needed.
Place the cooked cabbage in a lightly greased casserole dish. Pour the cheese sauce over the cabbage, spreading evenly.
Ensure the cabbage is evenly coated with the sauce for consistent flavor.
Sprinkle the breadcrumbs and remaining cheese over the top. Dot with small pieces of butter.
Use panko breadcrumbs for a crunchier topping.
Bake in the preheated oven until the top is golden brown and bubbly, about 25 minutes.
Let the dish rest for a few minutes before serving to set the layers.
Serve warm as a side dish or a light main course. Enjoy!
Garnish with fresh parsley for a pop of color.
