Escalloped Cabbage is a timeless gratin that elevates a simple vegetable into a rich, cheesy side dish. By parboiling the cabbage to manage moisture and utilizing a mustard-infused béchamel, you achieve a perfectly tender texture and a sauce that remains creamy and emulsified throughout the baking process.
The Architecture
- The Core: 1 medium head of green cabbage, chopped and parboiled.
- The Sauce: 1/4 cup butter, 1/4 cup flour, and 2 cups whole milk.
- The Flavor: 1 cup sharp cheddar cheese and 1/4 tsp ground mustard.
- The Crunch: 1 cup Ritz cracker crumbs and 2 tbsp melted butter.
Step-by-Step Instructions
1. The Blanching Protocol
Chop the cabbage into 1-inch squares and boil in salted water for 3-5 minutes. This step is critical to remove excess water from the vegetable and ensure it reaches the ideal tenderness in the oven without diluting the cheese sauce.
2. Create the Emulsified Béchamel
Prepare a roux with butter and flour, then gradually whisk in milk and ground mustard. The mustard acts as an emulsifier, preventing the cheese from separating. Fold in half of the cheddar cheese until the sauce is smooth and glossy.
3. Layer and Brown
Layer the cabbage and sauce in a casserole dish. Top with the remaining cheese and buttered crumbs. Bake at 350°F (175°C) for 20-25 minutes. Allow the dish to rest for 10 minutes after baking; this “thermal set” ensures the sauce thickens to a perfect, sliceable consistency.