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.
- 1/2 head white cabbage
- 2 spring onions chopped
- 4 tablespoons butter, unsalted
- 2 oz cream cheese
- 1/4 cup (25g) 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.
Nutritional Information per serving – 478 Calories, 44g Fat, 10g Protein, 14g Total Carbs, 5g Fibre, 9g Net Carbs