Edna Mae’s Escalloped Cabbage Recipe

Edna Mae’s Escalloped Cabbage: A Beloved Classic

Among comfort food aficionados, Edna Mae’s Escalloped Cabbage stands out as a timeless, heartwarming dish filled with gooey cheese and tender cabbage. Passed down through family generations and shared lovingly by Ree Drummond, The Pioneer Woman, this casserole embodies the spirit of home cooking—where simple ingredients, a dash of nostalgia, and a rich, cheesy sauce unite for pure satisfaction.

Why This Recipe Is a Family Favorite

This scalloped cabbage casserole is more than just a side dish—it’s a flavorful blend of texture and taste that pairs beautifully with roast chicken, brisket, or even serves as a cozy vegetarian main with a slice of hearty bread. It’s celebrated for:

• Its Creamy, Cheesy Texture: A double-cheese sauce—made with both Cheez Wiz and Pepper Jack—envelops parboiled cabbage for ultra-rich flavor.
• Touches of Heat: Slices of jalapeno add a gentle kick, easily adjusted for any spice preference.
• Unapologetic Comfort: This dish doesn’t pretend to be low-calorie; it’s a full embrace of comforting ingredients and southern flair.
• Versatility: Serve it fresh from the oven, or let it rest—it’s equally delicious warm or at room temperature.

Ingredients

• 1 medium head of cabbage, cut into 6–8 wedges
• 2 tablespoons butter, plus more for greasing the pan
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 jar (approx. 15 oz.) Cheez Wiz*
• Salt and pepper, to taste
• 1 cup grated Pepper Jack cheese
• 1 large jalapeno pepper, sliced into rings (seeds removed for milder heat)
• Paprika (for sprinkling on top)

*If you prefer, you can substitute 2 cups homemade cheese sauce for the Cheez Wiz.

Step-by-Step Instructions

1. Prepare the Cabbage

• Preheat your oven to 350°F (175°C).
• Butter a 9″ x 9″ (or similar) baking dish generously.
• Bring a large pot of lightly salted water to a boil.
• Parboil cabbage wedges for 1–2 minutes until just beginning to soften, but not fully cooked.
• Drain thoroughly and remove the hard core from each wedge.
• Arrange the cabbage wedges in the prepared baking dish.

2. Make the Cheese Sauce

• Heat butter in a nonstick skillet over medium heat until melted.
• Sprinkle in flour and whisk continuously for 1–2 minutes until golden and slightly nutty in aroma.
• Gradually whisk in milk; continue whisking until the sauce thickens slightly, about 2 minutes.
• Remove from heat. Stir in the jar of Cheez Wiz until completely melted and smooth.
• Season with salt and black pepper to taste.
• Stir in grated Pepper Jack cheese until melted and well combined.

3. Assemble the Casserole

• Pour the warm cheese sauce evenly over the cabbage in the baking dish.
• Arrange jalapeno slices on top (removing seeds for a gentler heat).
• Sprinkle with paprika for color and flavor.

4. Bake

• Bake in the preheated oven for 20–30 minutes, until the casserole is bubbling and golden on top.
• Let it cool for 10–15 minutes before serving. The sauce will thicken slightly as it stands.

Note: The cheese sauce is plentiful—feel free to use more cabbage or increase the pan size for extra servings.

Tips for Success

• Choose Fresh Cabbage: Pick dense, tightly packed heads with crisp outer leaves.
• Don’t Overcook the Cabbage: Briefly parboiling keeps the texture satisfying and prevents a mushy casserole.
• Adjust the Heat: Use fewer or more jalapeno rings, or omit them entirely for a milder dish.
• Grate Your Own Cheese: For best melt and flavor, shred cheese from the block instead of using pre-shredded varieties.
• Rest Before Serving: As with many casseroles, a brief rest after baking allows flavors to meld and the sauce to set.

Serving Suggestions

• As a side to roast chicken, beef brisket, or baked ham
• With a fresh green salad and crusty artisan bread for a vegetarian meal
• Bring to potlucks, family holidays, or any gathering for instant retro charm

Variations and Substitutions

• Swap Cheeses: Try Monterey Jack, sharp cheddar, or smoked gouda for different flavor profiles.
• Use Cream of Soup: Substitute part of the cheese sauce or add extra richness with a can of cream of celery or chicken soup.
• Go Low-Spice: Omit jalapenos entirely, or use mild pickled peppers if preferred.
• Add Crunch: Top with buttery breadcrumbs or crushed crackers before baking for a crispy finish.

A Brief History: The Origins of Edna Mae’s Escalloped Cabbage

This casserole is a heartfelt homage to Edna Mae, the grandmother-in-law of Ree Drummond and an inspiration behind many of her family’s treasured recipes. Edna Mae’s dishes are known for their simplicity, generous cheese, and comforting flavors. Her escalloped cabbage has stood the test of time as a constant at family tables and holidays, evoking nostalgia and togetherness.

Why Food Memories Matter

Food brings us back to our roots. Cooking and sharing Edna Mae’s Escalloped Cabbage is more than following a recipe—it’s an act of remembering, connecting generations, and celebrating the enduring power of comfort food amid changing times. Many fans cite this recipe’s sense of warmth as its greatest ingredient; every bite is filled with stories, laughter, and love.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe ahead of time?

A: Yes! Assemble the casserole (except for the baking step), cover tightly, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 10–15 minutes to the baking time if cooking directly from cold.

Q: Can I freeze Escalloped Cabbage?

A: While the texture of cabbage changes slightly after freezing, you can freeze leftovers in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently. The sauce may separate a little, but the flavor remains delicious.

Q: What if I don’t have Cheez Wiz?

A: You can make a quick homemade cheese sauce using extra milk, butter, and shredded cheddar cheese. Simply melt butter, whisk in flour to form a roux, add milk, then melt in shredded cheese until smooth and creamy.

Q: Is this recipe gluten-free?

A: As written, the flour in the cheese sauce and some processed cheese products contain gluten. To make it gluten-free, substitute with a gluten-free flour blend and ensure your cheese products are certified gluten-free.

Q: Can I use red or Napa cabbage instead of green?

A: Green cabbage provides the best texture, but red cabbage can be used for a more colorful dish (expect a deeper earthiness). Napa cabbage will be much softer and milder—reduce baking time if using.

Nutrition Information (Approximate, per serving)

Note: Exact values will vary depending on serving size and precise brands of ingredients used.

Reader Tips and Community Reviews

• “Cabbage Haters Converted”: Several home cooks admit this recipe made them fans of cabbage for the first time!
• “Creative Variations”: Some swap in cream of celery soup or add a sprinkle of crushed savory crackers on top before baking.
• “Make-Ahead Magic”: This dish holds up well to reheating, making it ideal for leftovers or meal prep.
• “Crowd-Pleaser”: Perfect for potlucks, and people often request the recipe after the first bite!

Storage and Leftover Ideas

• Refrigerate: Cool completely and store in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
• Transform Leftovers: Chop and add to omelets or stir into a creamy soup base for a delicious twist.

Final Thoughts: The Joy of Cheesy Cabbage

Edna Mae’s Escalloped Cabbage is proof that even humble vegetables can shine when paired with rich, cheesy goodness. Whether you grew up with casseroles on every holiday table or you’re just discovering the beauty of baked cabbage, this dish offers a nostalgic, delicious journey into the heart of family tradition. Make it for your loved ones—you might just start a new tradition yourself.