Ingredients:

  • 1 medium head green cabbage (about 2 pounds / 900g), shredded
  • 1 medium yellow onion (about 8 ounces / 225g), diced
  • 4 tablespoons (2 ounces / 56g) unsalted butter
  • 1/4 cup (1 ounce / 28g) all-purpose flour
  • 2 cups (16 fluid ounces / 475ml) whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups (8 ounces / 225g) shredded sharp cheddar cheese, divided
  • 1/2 cup (2 ounces / 56g) bread crumbs (panko or regular) (optional)
  • 2 tablespoons (1 ounce / 28g) melted butter (optional)

Instructions:

  1. Melt butter in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5-7 minutes.
  2. Stir in flour and cook for 1 minute, stirring constantly, to create a roux.
  3. Gradually whisk in milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens slightly.
  4. Stir in salt, pepper, and nutmeg. Reduce heat to low and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
  5. Add shredded cabbage to the skillet and stir to coat evenly with the cheese sauce. Cook until the cabbage begins to soften, about 5-7 minutes, stirring occasionally.
  6. Pour the cabbage mixture into the prepared baking dish, spreading evenly.
  7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
  8. If using the breadcrumb topping, combine breadcrumbs and melted butter in a small bowl and sprinkle evenly over the cheese.
  9. Bake in a preheated oven at 350°F (175°C) for 30-45 minutes, or until the casserole is bubbly and the topping (if using) is golden brown.
  10. Let the casserole rest for 10 minutes before serving.