Cabbage wedges are covered with a cheese sauce and baked in the oven for a delicious cheesy cabbage casserole. An easy side dish recipe that is delicious and tasty.
I wanted to liven up some cabbage and do something different with them rather than roasting slices of them. There is a delicious cheesy cabbage casserole with nuts that we both enjoy but I was looking for something a little bit different. So, I decided that instead of slicing the cabbage and boiling it before baking, I would cut the cabbage into wedges.
The wedges are par boiled to ensure that they are soft and tender as I wanted to bake them, not roast them. The cheese sauce is lifted by the green onions but I think you could add an additional herb to this too if you so wished. Perhaps a sprig or two of thyme? A pinch of chilli flakes? Oooh, some jalapenos slices would be lovely for the fans of cheese and jalapenos too!
For this baked cabbage recipe, I used half a large head of cabbage as that would be enough as a side dish for the both of us. It gave use two cabbage wedges each. An even number so no fighting over the remaining piece too! You could perhaps use a smaller head or double up the sauce quantities for a whole head if there are more than two of you. Or have just one wedge each.
This is an easy cabbage side dish and is easy on the eye too. I had my portion of taste testing by itself for lunch and found it delicious. The Chief Taster is a big fan of cabbage and ate this so quickly I thought he had inhaled it. He enjoyed it with relish and this will be on the request list the next time I am roasting some form of chicken for him with vegetables.
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- 1/2 head white cabbage
- 2 spring onions chopped
- 4 tablespoons butter, unsalted
- 2 oz cream cheese
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon Dijon mustard
- 4 tablespoons cream
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cut the cabbage head half into half lengthways. Then halve again to give you 4 wedges.
- Place the halves into a saucepan of water, bring to the boil, cover and simmer for 5 minutes.
- Remove from the saucepan with a slotted spoon and place in a small baking dish.
- Preheat the oven to 180C/350F degrees.
- Melt the butter in a small saucepan and add the spring onions. Saute for 3-5 minutes until slightly tender.
- Add the cream, mustard, seasoning, cream cheese and cheeses and gently stir until combined.
- Pour the sauce over the cabbage wedges and bake in the oven for 20 minutes.