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Roasted Cabbage with Cheese Sauce

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There’s not a Thanksgiving that goes by without Roasted Cabbage with Cheese Sauce on the table. It’s one of those dishes, where tradition and taste meet deliciously.

Tender roasted cabbage, creamy cheese sauce, baked together into a unique side dish that your family will enjoy. It’s even good as leftovers the next day! If you’re thinking of Thanksgiving Leftovers try my Stuffing Waffles, you won’t be sorry!

Roasted Cabbage with Cheese Sauce

Ever since I came up with roasting the cabbage it’s been a family staple. So try adding Roasted Cabbage with Cheese Sauce to your family table this holiday season, your family will thank you for it. 

Just Add Cheese Sauce

I grew up eating a lot of broccoli and cauliflower. My mom would glean the local vegetable farmer’s field and bring home laundry baskets full of the leftover cruciferous vegetables. Then we would blanch, chill, bag and freeze until the basket was empty and then we would start over.

Like I said we ate a lot of broccoli and cauliflower. After a couple of months, we started to get tired of broccoli and cauliflower. There is only so much you can eat, right?

Roasted Cabbage with Cheese Sauce

Just as we were getting tired my mom knew when to pull out the big guns, cheese sauce. There is something about a cruciferous vegetable covered in a cheese sauce that is irresistible.

Roasted Cabbage with Cheese Sauce

Enter cabbage with cheese sauce. This is actually a baked dish so much tastier and divine than broccoli or cauliflower with cheese sauce that might possibly border on heavenly.

And now it’s not Christmas or Thanksgiving without Cabbage and Cheese Sauce, yes it is that good. But like most good things it has a drawback, it can become dreadfully watery if the cabbage is not drained properly. Or in some unfortunate cases even IF drained properly, go figure.

Roasted Cabbage

I think I fixed that. The simple act of roasting the cabbage before adding cheese sauce and baking seems to do away with the awful watery mess. Plus the absolute BEST part of cabbage with cheese sauce is the browned cabbage bits achieved during baking. Now those browned bits are built right in due to the roasting, yeah browned bits!

Yield: 10 servings

Roasted Cabbage with Cheese Sauce

Roasted Cabbage with Cheese Sauce

There's not a Thanksgiving that goes by without Roasted Cabbage with Cheese Sauce on the table. It's one of those dishes, where tradition and taste meet deliciously.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


Roasted Cabbage

  • 1 (4) pound cabbage, washed and split into 10-12 pieces each with a bit of core
  • 2 TBSP olive oil
  • 1 tsp salt

Cheese Sauce

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups grated cheese, cheddar medium or sharp works well
  • salt, to taste
  • pepper, taste


Roasted Cabbage

  1. heat the oven to 375˚
  2. lay cabbage slice on baking sheets, drizzle with 2 TBSP olive oil, sprinkle on the teaspoon of salt, roast 30-40 minutes or until it's cooked and browned
  3. remove, cool slightly, and chop with kitchen scissors to bite-sized pieces, removing the core if you desire, set aside while making cheese sauce

Cheese Sauce

  1. in a small sauce over medium heat melt the butter
  2. when it's melted add the flour and cook stirring constantly for 2 minutes
  3. slowly add the milk, whisking constantly
  4. cook for 2-3 minutes more, stirring constantly
  5. when the white sauce/bechamel sauce is thickened add the cheese
  6. stirring until all the cheese is melted
  7. remove from heat
  8. taste and add salt and pepper as desired

Roasted Cabbage with Cheese Sauce

  1. lightly butter a 2 qt baking dish
  2. add the cabbage and 3/4 of the cheese sauce, toss together
  3. pour remaining sauce over the cabbage
  4. cover and bake at least 10-15 minutes but you can continue baking for at least another 20, it's very forgiving


  • To make this dish ahead of time simply store the roasted cabbage and the cheese sauce separately, then combine in a buttered dish and bake until heated through

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I’m updating this old post with new photos but I wanted to keep this nugget from 10 years ago. So cute!

Here’s a shot of my kids holding up the ribbons they won from the state fair.

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15 thoughts on “Roasted Cabbage with Cheese Sauce”

  1. My family loves veggies with cheese sauce, but I've never tried cabbage…thanks for the tip. Your children are beautiful.

  2. OH yes, I am trying this recipe TOMORROW! We are a cabbage-loving family but I've never gotten into the cheese sauce thing. NOW is the time to start. Thank you Laura the queen of everything!

  3. OMG, I want this right *now*! I wish I'd have seen this recipe earlier in the summer when my brother's garden was overflowing with cabbage. Still, its a keeper in any case and I cannot wait to try this. Thanks, Laura!

    Oooh, love the pic of your pretty fall trees.

  4. You know I've never thought of roasting a cabbage. But that looks really good though with the cheese. Yum!!

    I love the photo of the trees. Beautiful!!

  5. I made this into a more substantial part of the meal by adding pasta & extra cheese sauce, which was really good! The kids loved it & we all wished I'd made more. For some reason I'd never thought of putting cabbage in cheese sauce, I've only ever done cauliflower or broccoli that way!

  6. Years ago a friend served me.Cabbage with butter and cream cheese. It is delicious but it has been so many years since I made it I can’t remember the ratio of cream cheese to. butter. I tried making it and had to much cream cheese..Will have to experiment. Love this recipe with cheese sauce.

  7. Just want to make sure I’m understanding the directions. Is the cabbage baked 3x? After the 1st bake at 375, it says to set it aside, while making cheese sauce, bake then at 350. And then add cheese sauce and bake again?

    • WOW! This was an updated recipe and it didn’t get translated very well! The cabbage should roast first, cool, get chopped, mix with the cheese sauce and then get lightly baked again just to rewarm everything!


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