Mary’s Cheesy Scalloped Cabbage

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  • 1 smallhead green cabbage
  • 2 ccheddar cheese, shredded
  • 1 1/2 cmedium white sauce
  • 1/2 – 3/4 cfine bread crumbs, buttered
  • 1/2 tspsalt
  • 1 Tbspbutter


  • 3 Tbspbutter
  • 3 Tbspall purpose flour
  • 1/4 tspsalt
  • 1 1/2 cmilk


  1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
  2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
  3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
  4. Top with buttered bread crumbs.
  5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
  6. A good side dish with ham, pork, sausage, or as a vegetarian main dish.
  7. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!

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