Ingredients
1 medium head (about 2–2.5 lbs) Green Cabbage
4 tablespoons Unsalted Butter
4 tablespoons All-Purpose Flour
2 cups Milk (whole or 2%)
4 ounces, softened Cream Cheese (full-fat or reduced-fat)
1.5 cups, shredded (divided) Sharp Cheddar Cheese
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1 teaspoon Salt, or to taste
0.5 teaspoon Black Pepper, or to taste
Instructions
- Prepare the Cabbage: Begin by preheating your oven to 375°F (190°C). Then, core and thinly slice your head of green cabbage. You aim for thin, even strips. Bring a large pot of lightly salted water to a boil. Add the sliced cabbage and cook it for about 5-7 minutes, or until the cabbage is tender-crisp. You want it softened but still with a slight bite. Drain the cabbage very well, pressing out any excess water. Excess water will thin your sauce
- Make the Cream Sauce: While the cabbage cooks, start your sauce. Melt the butter in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the all-purpose flour. Cook this mixture, stirring constantly, for 1 minute; this creates a roux. Slowly pour in the milk, whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens and bubbles, usually about 3-5 minutes
- Finish the Sauce: Reduce the heat to low. Stir in the softened cream cheese until it completely melts and the sauce becomes smooth and velvety. Next, add 1 cup of the shredded sharp cheddar cheese, onion powder, garlic powder, salt, and black pepper. Stir until the cheese melts and integrates into the sauce. Taste and adjust seasonings as needed. This creamy base makes your creamy cabbage bake so special
- Assemble the Bake: Lightly grease a 9×13 inch baking dish. Spread about half of the cooked, drained cabbage evenly across the bottom of the dish. Pour half of the creamy cheese sauce over the cabbage layer, spreading it out gently. Repeat this process with the remaining cabbage and then the remaining sauce, ensuring an even distributio
- Bake to Perfection: Sprinkle the remaining 0.5 cup of shredded sharp cheddar cheese over the top of the assembled creamy cabbage bake. Place the baking dish in your preheated oven. Bake for 25-30 minutes, or until the top is golden brown and bubbly. The sauce should also appear hot and simmering
- Serve: Remove the creamy cabbage bake from the oven. Allow it to rest for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making serving easier. Enjoy your delicious homemade creamy baked cabbage!
Notes
Ensure cabbage is thoroughly drained to prevent a watery sauce; press out excess moisture.
Use room temperature, softened cream cheese for a smooth, lump-free sauce.
Do not overcook cabbage initially; aim for tender-crisp as it will cook further in the oven.
Cook roux for at least one minute to remove raw flour taste, and whisk continuously when adding milk to prevent lumps.
For best results, grate cheese fresh as pre-shredded varieties can affect melt and texture.
Allow the creamy cabbage bake to rest 5-10 minutes after baking for easier serving.
Store leftovers in an airtight container for 3-4 days in the refrigerator; reheats well in microwave or oven.
The dish can be assembled up to a day in advance and refrigerated, adding 5-10 minutes to baking time when cold.
Green cabbage is recommended, but savoy cabbage can be used. Avoid red cabbage as its color can bleed.
Substitute cheeses like Gruyere, Monterey Jack, or a mozzarella/provolone blend.
Add cooked proteins (bacon, ham, shredded chicken) or vegetables (sautéed mushrooms, bell peppers, frozen peas or corn) for variations.
For a dairy-free version, use plant-based butter, unsweetened almond/oat milk, dairy-free cream cheese, and dairy-free shredded cheese.
Adjust seasonings with smoked paprika, nutmeg, red pepper flakes, or fresh herbs like parsley/chives.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of a 9x13 inch pan
- Calories: 310 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 65mg