Ingredients
Scale
- 1 medium head of cabbage, thinly sliced
- 2 cups mushrooms, sliced (button, cremini, or portobello)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheese (cheddar, mozzarella, or a mix)
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese (optional)
- A pinch of nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: Heat 1 tablespoon of butter in a skillet over medium heat. Add the mushrooms and cook until golden brown. Remove and set aside. In the same skillet, sauté the cabbage until tender but slightly crisp. Set aside.
- Prepare the Cheese Sauce: In a saucepan, melt the remaining butter and whisk in the flour. Cook for 2 minutes, then gradually add the milk while whisking continuously. Cook until the sauce thickens. Stir in 1½ cups of shredded cheese, nutmeg, salt, and pepper.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Layer the cabbage, mushrooms, and onions evenly. Pour the cheese sauce over the vegetables and top with breadcrumbs, remaining cheese, and Parmesan (optional).
- Bake: Bake for 25–30 minutes, or until the top is golden and bubbly. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- For a low-carb version, use almond flour for the roux and heavy cream instead of milk.
- Vegan? Replace the butter, cheese, and milk with plant-based alternatives.
- Add some spice by sprinkling in chili flakes or diced jalapeños to the sauce.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Calories: 290
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 45mg