Scalloped cabbage casserole is a main dish vegetable meal that can also be used as a side dish. Since cabbage is often the most inexpensive vegetable and is available in grocery stores all year long, this recipe can become one of your family's staples. Even people who think they don't like cabbage will like this because of the cheesy sauce that bakes through the whole dish making it really special. While the addition of the bacon keeps this dish from being truly vegetarian, you can eliminate it and substitute oil or butter for the bacon fat to make it appropriate for vegetarians.
Things You'll Need
- 1 large head of green cabbage
- 8 ounces bacon
- 1 large onion
- 1 small bell pepper
- 1/4 cup white flour
- 1 cup milk
- 2 cups shredded cheddar cheese
- 2 tablespoons garlic salt
- 1 teaspoon black pepper
- 2 cups seasoned bread crumbs
- paper towel
- 9 x 13 inch casserole dish
- large pot filled with water
- dash of salt
Fry up the bacon until it is crisp but not burnt. Drain it on a plate covered with a paper towel to remove any excess fat. Chop the bacon into bits. Place the chopped bacon into the casserole dish. Reserve two tablespoons of bacon fat for later. Preheat the oven to 300 degrees. Grease the 9 x 13 inch pan.
Bring the large pot with about 1 quart of water to a boil. Toss in a dash of salt. While the water is heating, cut the head of cabbage into 4 quarters. Remove the core from each section. Then cut the remaining cabbage into 1 inch pieces. When the water comes to a rolling boil, place the cabbage in. Leave it for about 4-6 minutes until the cabbage is still somewhat crisp to bite. Drain the cabbage. Place it into the 9 x 13 inch casserole dish.
Peel and chop the onion. Seed and chop the green bell pepper. Saute both the onions and the green pepper in the left over bacon fat in a skillet. Then dump 1/4 cup of flour into the hot fat. Stir. Add two cups of milk. Stir constantly while the milk is heating. This will thicken to form a white sauce so make sure that you keep stirring. As soon as the sauce begins to thicken, add two cups of shredded cheddar cheese and the garlic salt and black pepper. Continue stirring until the cheese is fully melted and completely incorporated into the white sauce. Remove the sauce from the heat.
Pour the sauce over the cooked cabbage in the 9 x 13 inch casserole dish. Mix thoroughly. Cover with two cups of seasoned bread crumbs. Place in the oven until you are ready to serve for up to 45 minutes.
Tips & Warnings
- Substitute olive oil and leave out the bacon to make this a truly vegetarian recipe.
- Substitute sliced raw potatoes for the cabbage to make scalloped potatoes.
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