This creamy baked Pioneer Woman Escalloped Cabbage is made with fresh green cabbage and sharp cheddar and ready in one hour. Breaking through the golden cracker crust to reach the bubbling sauce underneath is incredibly satisfying. I love how this simple vegetable transforms into rich comfort food.
Try More Cabbage Recipes:
- Pioneer Woman Stuffed Cabbage Casserole Recipe
- Joanna Gaines Coleslaw
- Pioneer Woman Shrimp And Grits Casserole Recipe
Why You Will Love This Pioneer Woman Escalloped Cabbage Recipe:
- Luxurious “Melt-in-Your-Mouth” Texture: Slow-baking the cabbage in a velvety, homemade béchamel sauce softens its natural crunch into a tender, buttery consistency that even cabbage skeptics will find irresistible.
- The Signature “Ranch-Style” Crunch: True to Ree Drummond’s comfort-first approach, the dish is finished with a golden, shatteringly crisp topping—usually buttery crackers or breadcrumbs—that provides a satisfying textural contrast to the creamy base.
- A “Scroll-Stopping” Rustic Aesthetic: The bubbling, golden-brown cheese and flecks of green cabbage provide a stunning visual that pops beautifully when styled on a blackened wood table with a heavy charcoal grey linen napkin for a moody, professional look.
- Effortless Pantry Simplicity: This recipe relies on basic staples like butter, flour, milk, and cheese, proving you can create a sophisticated, crowd-pleasing dish without a complicated or expensive grocery list.
- Versatile Holiday or Weeknight Hero: It’s substantial enough to serve as a vegetarian main but classic enough to act as the perfect partner for roasted meats, making it a reliable “workhorse” for your seasonal content calendar.
- The “Savory Depth” Secret: Adding a hint of dry mustard or sharp cheddar to the sauce creates an umami-rich flavor profile that keeps the dish from feeling overly heavy, ensuring every bite is perfectly balanced.
Pioneer Woman Escalloped Cabbage Ingredients
- 1 medium head green cabbage, cored and roughly chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 cup grated sharp cheddar cheese
- 1 sleeve buttery round crackers, crushed
- 2 tablespoons unsalted butter, melted
How To Make Pioneer Woman Escalloped Cabbage
- Boil the cabbage: Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the chopped cabbage for 5 minutes until tender.
- Drain thoroughly: Drain the cabbage in a colander. Press out as much excess water as possible with a clean towel and transfer to a greased 9×13 inch baking dish.
- Make the sauce: Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.
- Thicken the milk: Gradually whisk in the milk, seasoned salt, and black pepper. Simmer for 5 minutes until the mixture thickly coats the back of a spoon.
- Combine and bake: Pour the sauce evenly over the cabbage. Mix the crushed crackers with the melted butter, sprinkle over the top with the cheese, and bake for 30 minutes until bubbling.
Recipe Tips
- Dry the cabbage: Watery cabbage will ruin your cream sauce. Pat the boiled leaves completely dry before adding them to your baking dish.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Watch the flour: Let the flour and butter mixture cook for a full two minutes to remove any raw flour taste.
What To Serve With Escalloped Cabbage?
For a cohesive meal, lean into textures that contrast the soft, creamy cabbage. A herb-crusted roast beef or garlic butter salmon provides a savory foundation without being overwhelming. To brighten the palate, a kale salad with a sharp balsamic vinaigrette or roasted balsamic carrots offers a necessary acidic bite. If you prefer something lighter, sautéed mushrooms or a zesty quinoa pilaf adds earthiness and variety to your plate, ensuring the richness of the dish remains the star.
How To Store Leftovers Escalloped Cabbage?
Refrigerator (Best short-term option): Let the scalloped cabbage cool completely. Transfer it to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the fridge for up to 3–4 days.
Freezer (Best long-term option): Place cooled portions into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How To Reheat Leftovers Escalloped Cabbage?
Skillet Sauté: Place the cabbage in a non-stick skillet over medium-low heat. Add a splash of heavy cream or milk to loosen the sauce. Stir gently and frequently for about 5 minutes until the sauce bubbles and the cabbage is heated through.
Oven Refresh: Preheat your oven to 175°C. Transfer the cabbage to a small baking dish and cover it tightly with foil to trap moisture bake for 15 minutes. For the last 5 minutes, remove the foil and add a fresh sprinkle of breadcrumbs or cheese to restore the golden, crispy topping.
FAQs
- Can I use red cabbage instead? Red cabbage will change the color of your sauce to an unappealing blue or purple. Stick to green cabbage for the best visual presentation.
- Do I have to parboil the cabbage first? Yes, boiling softens the tough fibers. If you skip this step, the cabbage will remain crunchy even after baking in the sauce.
- What can I use instead of round crackers? Panko breadcrumbs or crushed cornflakes work just as well. Mix them with a little melted butter to ensure they get golden and crispy in the oven.
Try More Sides Recipes:
Pioneer Woman Escalloped Cabbage Nutrition Fact
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 520mg
- Total Carbohydrate: 22g
- Protein: 8g
Pioneer Woman Escalloped Cabbage
6
servings15
minutes45
minutes1
hourCreamy baked Pioneer Woman Escalloped Cabbage features fresh green cabbage, sharp cheddar, and a crispy cracker topping ready in just 60 minutes. This comforting vegetable side dish requires basic pantry ingredients and brings classic Southern warmth to your Sunday dinner table.
Ingredients
1 medium head green cabbage, cored and roughly chopped
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1 cup grated sharp cheddar cheese
1 sleeve buttery round crackers, crushed
2 tablespoons unsalted butter, melted
Directions
- 1. Boil the cabbage: Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook the chopped cabbage for 5 minutes until tender.
- 2. Drain thoroughly: Drain the cabbage in a colander. Press out as much excess water as possible with a clean towel and transfer to a greased 9×13 inch baking dish.
- 3. Make the sauce: Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.
- 4. Thicken the milk: Gradually whisk in the milk, seasoned salt, and black pepper. Simmer for 5 minutes until the mixture thickly coats the back of a spoon.
- 5. Combine and bake: Pour the sauce evenly over the cabbage. Mix the crushed crackers with the melted butter, sprinkle over the top with the cheese, and bake for 30 minutes until bubbling.
