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Scalloped Cabbage a la Candy

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Hello friends!

It’s been a while!  Life has gotten in the way of my cooking and my blogging.  There’s a little thing called work.  And 2 little things called Ankle Biters.  And 1 huge thing called “the tyranny of the everyday.”  Oh yeah, and then there’s also that little thing called “remodeling hell”…………cuz I am SOOOOOOOOOOOOO there!  My kitchen is STILL not finished!  ACK!

But enough of all that whining.  We’ve got cooking to do together!  It’s been way too long since we’ve done that.  Speaking of cooking together, that brings me to the recipe I want to share with you today.  Ladies and Gentlemen, today I give you Scalloped Cabbage a la Candy!

Candy is a dear, precious friend that I made via Moms Online.  We’ve traded recipes and kitchen secrets for years now.  And I’ve had the distinct pleasure of visiting with Candy numerous times in person. 

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Here’s Candy, me and Candy’s mom a couple summers ago when they were traveling through TN on their way to visit family.  Candy is an absolute computer GENIUS!  She has the ability to correct my computer just by me having a thought to call her.  NO JOKE!  My new laptop was acting wonky and no matter what I did, it wouldn’t act right.  I picked up the phone, called Candy and left her a voicemail to call me back.  It cringed in fear of Candy and begin functioning correctly immediately.  This has happened a number of times!  No kidding!  Not that any of that has a thing to do with cooking…………..

But here’s the thing……..Candy and I never get to visit long enough to actually get to cook together.  That makes me sad because based on this recipe and some others Candy has shared with me over the years, I know she’s a PHENOMENAL cook!  And we would have an incredible time in the kitchen together!  Someday…….

Ages ago, Candy shared a recipe with me that I knew I would love before I ever made it!  She talked about making this Scalloped Cabbage dish and my mouth watered!  I LOVE cabbage……..pretty much anyway you can think of!  And the first time I made it, my family went WILD over it!  Now granted, I took a few personal liberties with Candy’s original because y’all know I can never leave well enough alone. 

So without further ado, let’s make some!  Here’s what you’ll need:

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A head of cabbage, an onion, some garlic, flour, margarine/butter, milk, pepper and a spicy processed cheese (like Mexican Velveeta, but I used the Kroger brand) and some chips.  Chips?  Huh?  Oh, just you wait!  It’s awesome!  Really!

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Start by cutting the cabbage head into roughly 1″ pieces.

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Put it in a large pot, cover with water and boil 10 minutes.

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While the cabbage is par-boiling, dice up an onion. 

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Melt butter or margarine in a pan.  Pick a pan that’s big enough to make your sauce.

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Add some minced garlic to the melted butter.  You don’t want the temperature to be too high or your garlic will burn. 

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Add the onions and stir.  We’re not cooking the onions here, just “sweating” them out a little.

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Now add a little fresh cracked pepper to the onions and keep stirring. 

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See the color on the onions here?  They’re perfect!  So go ahead and add the flour to the mix.

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Now give it a stir.  Most of the butter will soak up the flour.  That’s cool!  It’s supposed to do that!  We’re making a “roux.” 

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A who, you say?  A “roux.”  It’s French.  (HI SARAH!!!!)  When you mix the same amount of butter and flour together, you have a roux (pronounced “roo.”)  It’s the base for lots of traditional sauces.  Once the butter soaks up all the flour, you’ll add some milk to the mix and whisk.

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Whisk until the milk is completely incorporated into the roux making a thick sauce.  It should be smooth………well, as smooth as it can be with the pieces of onion.  The point is that the sauce itself shouldn’t be lumpy.  If the only “lumps” are the pieces of onion, you’re good!

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Now cut the cheese into chunks…….it just makes it easier for the cheese to melt if it’s not in huge pieces when you put it into your sauce.

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Now add the cheese to the sauce and cook on low heat until all the cheese is completely melted.

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Your sauce is ready!  So let’s get the cabbage ready.  Drain it well.  You don’t want any of the cooking liquid to water down that amazing sauce!  So make sure the cabbage drains as much as possible.

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Add the drained cabbage into the sauce and give it a good toss making sure all the cabbage is coated with the cheese sauce.

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See?  You want it completely immersed in all that glorious sauce!

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Pour cabbage and sauce into a WELL-sprayed casserole dish.  This sauce is so cheeeeeeeeeeesy that if you don’t spray your pan with non-stick cooking spray before you add the sauce, you will be sorry!  You’ll be like Lisa Douglas from Green Acres……tossing your pots and pans and dishes out the kitchen window! 

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Remember those chips?  Put some in a ziplock bag and crush them up.  Don’t snarl up your nose!  Trust me here!  Have I ever caused you to go astray before?  Of course not!  Go ahead!  Crush ’em!  I’ll wait.

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That was therapeutic now, wasn’t it?!!?  Now sprinkle the crushed chips on top.

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Like this!  Now go stick it in a preheated 350° oven and leave it alone for half an hour or so.

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And when it’s done, you’ll have this ooey, gooey, fabulous chees-ified cabbage goodness.

Scalloped Cabbage a la Candy

*  1 head cabbage

*  1 onion, diced

*  1 Tbsp. minced garlic

*  freshly cracked pepper to taste

*  1/2 cup flour

*  1/2 cup butter or margarine

*  2 cups milk

*  1 pound peppery cheese product such as Mexican Velveeta

*  2 cups crushed chips

I’ve had folks ask me for “something different” so many times.  So here you go!  Here’s something different for you!  I served this with that pot roast I posted a couple weeks ago.  I’ve also made it to go along with chicken and pork chops.  And if you added a little cooked ground beef to it, you could have a complete meal, easy!  It’s just a new idea for a side dish to put beside your meatloaf or fried chicken instead of that tired, boring old slaw! 

Give it a try!  I think you’ll love it! 

And Candy, THANK YOU for a wonderful recipe and for being such a precious friend!  You’re a true gift from God and I could never tell you enough how much I appreciate Him sending you to me!  I love you!  Keep those recipes coming, friend!

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8 Responses

  1. Amy, I’ve added the same garlic and onions when I altered my own recipe and also use pepper in it. Salt isn’t needed as the cabbage has enough. Great minds think alike. I rarely leave a recipe alone, even one as successful as this one. I “invented” it back in the 70’s when a neighboring farmer has a huge amount of cabbage and I had a huge amount of goat’s milk to use. This is one of the results. Glad you enjoy it. PS. I’ve altered the 4% goats milk to skim!!!

  2. This looks good; I’ll try it soon.
    I have a cabbage casserole recipe from a Woman’s Day magazine years ago that is fairly similar, except it calls for crumbled cornbread. We really like it. I never had cabbage any way except cole slaw and boiled cabbage growing up, so cabbage casserole is a nice change from those.

  3. I just accidentally found your website while looking for diet cabbage recipes. I am on a very strict diet, but glad I found it! My family are from TN & KY, so this is what I need to get over the dieting blues.

    I started dieting this New Years Day & I’m hoping to lose 128 lbs by this coming Christmas. I’m well on my way having already lost 48 lbs! If I make it, I really want to have a cheat day on Christmas Day & I’m hoping you’ll have a wonderful southern holiday recipe here then! Your site is my new favorite recipe site! KT

  4. Where do you get your Miss Jane’s Crazy Mixed Up Salt from? I can’t find it. Thanks!

  5. Um, HI! It’s been a month. I’m just sayin’! Cinco de Mayo. Probably got some good Mexican food up your sleeve.

  6. Jill, I can get it at Kroger, Publix, and Whole Foods. It’s in the spice aisle and sometimes kinda hidden with other spice blends, but it’s SOOOOOOOOOOOO worth looking for!

    I know Laura! I’m still without a kitchen! I’ve had no sink and no stove for 4 weeks now. 😦 So the only cooking going on at my house these days is Hot Pockets and frozen pizza. 😦 I’m SOOOOOOOOOO ready to cook again and hook y’all up with some new recipes!

  7. Lots of Great information in your post, I bookmarked your site so I can visit again in the future, Cheers

  8. Amy, I made this last week and invited my neighbor over for dinner. She opted for a second helping of the cabbage over a piece of my strawberry pie. Go figure!

    P.S. all the comments you made about me are exactly how I feel about you. Love ya!

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