This Retro Scalloped Cabbage Is Even Better Than the Potato Version

As a child, the only way you could get me to eat cabbage, brussels sprouts, or broccoli was if it was boiled in butter. My restaurant chef dad would often oblige by cooking cruciferous vegetables in melted butter and simmering them to tenderness.

I wasn't entirely aghast when I ran down the ingredient list for Edna Mae's Escalloped Cabbage on the Pioneer Woman's site. If the idea of covering boiled cabbage with a bechamel sauce made of pepper jack cheese and a jar of Cheez Whiz sounds weird to you, you simply have to try this recipe. 

What is Escalloped Cabbage Anyway? 

Like scalloped potatoes, "escallop" comes from the French culinary practice of baking slices of food in a sauce. Escalloped dishes typically feature cheese or breadcrumbs and were traditionally paired with meat dishes, such as chicken or pork. 

Ree Drummond explains that this peculiar take on the dish is an invention of her husband's grandmother, Edna Mae. Edna Mae boils wedges of cabbage and covers them in a pepper jack cheese sauce before baking and serving. The result is a cabbage side dish that is unexpectedly creamy, spicy, and a tad rich. 

How To Make Edna Mae's Escalloped Cabbage

I start by preheating the oven to 350°F and bringing a large pot of water to a boil. Then I cut a head of cabbage into wedges—six or eight, depending on the size of the cabbage and the number of dinners I'm planning for. With most two-pound heads, I go for eight wedges.

I boil the wedges for just two minutes, until they turn bright green. Once the cabbage is done cooking, I transfer the wedges to a cutting board to cool while I prepare a small cheese sauce.

If you've ever made mac and cheese or queso dip, the process is straightforward. I cook butter and flour together, then whisk in milk. When the milk thickens, things take a quirky turn with the addition of a jar of Cheez Whiz, a step passed down from Ree Drummond's grandmother-in-law, Edna Mae. I love a processed cheese product, so I don't mind.

If that's not your style, you can swap in cubed Velveeta or even a cup (or more) of grated cheddar. I also stir in grated pepper jack cheese, along with salt and pepper.

The cabbage wedges are piled into a buttered casserole dish and topped with the cheese sauce, paprika, and thinly sliced jalapeno before baking for about 30 minutes, until bubbly. Ree recommends letting the dish sit for at least 20 minutes before serving, and I agree—the sauce thickens as it sits, making it easier to serve and eat.

While cabbage covered in cheese sauce might seem unusual, it hits all the same high marks as scalloped potatoes. The cabbage is tender but not mushy and takes on the piquant sharpness of the Cheez Whiz, with plenty of spice. It's a surprisingly versatile side, cozy with meatloaf but just as good next to grilled pork chops or grilled steaks.