Description
Tender cabbage and savory ham are baked in a rich, cheesy cream sauce and finished with a crisp breadcrumb topping.
Ingredients
Scale
- 8 cups shredded cabbage (from 1 medium head, about 2 lbs / 900g)
- 2 tbsp vegetable oil (30 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour (15g)
- 1 ½ cups milk (360 ml)
- ½ cup chicken or vegetable stock (120 ml)
- ½ cup grated Parmesan cheese (50g), plus more for serving
- 12 oz cooked ham, diced or cut into strips (340g)
- ½ cup dry bread crumbs (60g)
- 2 tbsp unsalted butter, melted (30g)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 13×9-inch (33×23 cm) baking dish.
- Bring a large pot of salted water to a boil. Add the shredded cabbage and cook for 4-5 minutes, until slightly tender. Drain very well in a colander and set aside.
- In a large saucepan or Dutch oven, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the flour over the onions and stir continuously for 1 minute.
- Gradually whisk in the milk and stock until smooth. Bring the mixture to a simmer, stirring often, and cook until the sauce thickens, about 3-4 minutes.
- Remove the pan from the heat. Stir in the Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
- Add the drained cabbage and diced ham to the sauce, stirring gently to coat everything evenly.
- Pour the mixture into the prepared baking dish and spread it in an even layer.
- In a small bowl, combine the bread crumbs and melted butter. Sprinkle the mixture evenly over the cabbage. Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let rest for 5 minutes before serving.
Notes
- For the smoothest sauce, add the milk and stock slowly while whisking constantly. This prevents lumps from forming.
- Shredding the cabbage about 1/4 to 3/8-inch thick gives it a pleasant, noodle-like texture. A mandoline slicer can make this step quick and uniform.
- You can assemble the casserole without the breadcrumb topping up to 1 day ahead. Cover and refrigerate. Add the topping just before baking and add 5-10 minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American