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 months we started to tire of broccoli and cauliflower. There is only so much you can eat, right. 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 smooth cheese sauce that is irresistible.

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. It’s not Christmas without cabbage and cheese sauce, yes it is that good. But as 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.

I think I fixed that. The simple act of roasting the cabbage before 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!

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Roasted Cabbage with Cheese Sauce
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Rating: 0
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Course Side Dish
Cuisine Alaskan, American
Servings
Ingredients
Course Side Dish
Cuisine Alaskan, American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. heat the oven to 375˚ and toss the cabbage with some olive oil, sprinkle with salt and pepper
  2. roast on a baking sheet for 30-40 minutes or until it's cooked and browned slightly
  3. remove, cool slightly and chop with kitchen scissors to bite sized pieces, removing the core if you desire
  4. reduce the oven heat to 350˚
  5. put the cabbage in a greased 7x11 or 9x13, depends on the size of your cabbage
  6. in a small sauce over medium heat melt the butter
  7. when it's melted add the flour and cook stirring constantly for 2 minutes
  8. slowly add the milk, whisking constantly
  9. cook for 2-3 minutes more, stirring constantly
  10. when the white sauce/bechamel sauce is thickened add the cheese
  11. stirring until all the cheese is melted
  12. remove from heat and pour over the cabbage, stir until incorporated
  13. bake for 20-25 minutes in a 350˚


If you have a cabbage killing time in your fridge give this a try you will not be disappointed, I promise.

pre-cheese sauce

post sauce pre-baking
post baking

Here’s a shot of my kids holding up the ribbons they won from the state fair. Ahem yes this mother of the year forgot to pick up their entries after the fair was over and skidded in on the last day to pick up their projects AND more importantly their ribbons. Poor kids.

Peace and Love,

the sunrise on the trees out the front door, mmmm yummy!