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Recipe courtesy of Ree Drummond
Escalloped Cabbage Casserole
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
Directions
- 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.
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