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.
Servings: 10 servings
Ingredients
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
Instructions
Roasted Cabbage
- heat the oven to 375˚
- 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
- 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
- in a small sauce over medium heat melt the butter
- when it's melted add the flour and cook stirring constantly for 2 minutes
- slowly add the milk, whisking constantly
- cook for 2-3 minutes more, stirring constantly
- when the white sauce/bechamel sauce is thickened add the cheese
- stirring until all the cheese is melted
- remove from heat
- taste and add salt and pepper as desired
Roasted Cabbage with Cheese Sauce
- lightly butter a 2 qt baking dish
- add the cabbage and 3/4 of the cheese sauce, toss together
- pour remaining sauce over the cabbage
- cover and bake at least 10-15 minutes but you can continue baking for at least another 20, it's very forgiving
Notes
- 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
Nutrition
Serving: 10servings