Recipe courtesy of Ree Drummond

Escalloped Cabbage Casserole

Name: Escalloped Cabbage Casserole
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons butter, plus more for greasing the pan; Kosher salt; 1 head green cabbage; 2 tablespoons all-purpose flour; 1 cup milk; Freshly ground black pepper; One 15-ounce jar processed cheese sauce or dip, such as Cheez Whiz; 1 cup grated pepper Jack cheese; 1 jalapeno pepper, sliced into rounds, seeds removed; Paprika, as needed

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 4 to 6 servings

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Ingredients

2 tablespoons butter, plus more for greasing the pan

Kosher salt

1 head green cabbage

2 tablespoons all-purpose flour

1 cup milk

Freshly ground black pepper

One 15-ounce jar processed cheese sauce or dip, such as Cheez Whiz

1 cup grated pepper Jack cheese

1 jalapeno pepper, sliced into rounds, seeds removed

Paprika, as needed

Directions

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Watch how to make this recipe.

Preheat the oven to 350 degrees F. Butter a 9-by-9-inch baking dish.

Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish.

In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.

Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes.