Ingredients
- 1 small to medium-sized cabbage, cut into 6 to 8 wedges with the core still intact
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 cup mozzarella cheese
- 1 cup sharp cheddar cheese
- Paprika, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Bring a pot of water to boil. Add some salt and boil the cabbage wedges for 1 to 3 minutes, parboiling them. Drain the water and then slice the cores off.
- Preheat oven to 350°F and grease a 9×9 baking dish with baking spray. Set the par-cooked cabbage wedges into the prepared dish, set aside.
- In a nonstick skillet, melt butter and then whisk in the flour, creating a roux, whisking continuously for 1 to 2 minutes.
- Gradually whisk in the milk in batches, stirring until the sauce becomes thickened. Turn off the heat and add in the cheeses.
- Pour the sauce over the prepared cabbage. Sprinkle on paprika.
- Bake in the oven for 20 to 25 minutes until the casserole becomes bubbly and golden. Serve warm and enjoy!