1 medium head of cabbage, sliced into thin strips

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups milk

1 cup sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup breadcrumbs

Fresh parsley, chopped (for garnish)

Preheat your oven to 350°F (175°C), and butter a 9×13 inch baking dish.

Bring a large pot of salted water to a boil. Add the cabbage and cook for about 3 minutes, just until it starts to soften. Drain well.

In the same pot (I love one fewer dish to wash, don’t you?), melt the butter over medium heat. Whisk in the flour and keep whisking for about 2 minutes; you’re making a roux here, which is just fancy cook-talk for a thickening base.

Slowly pour in the milk while you keep on whisking. Let this mixture cook until it thickens and starts to bubble, about 5 minutes.

Turn off the heat and stir in the cheeses, garlic powder, onion powder, salt, and pepper until the cheese is melted and the sauce is smooth.

Fold in the drained cabbage into the cheese mixture and then transfer everything into the prepared baking dish.

Sprinkle breadcrumbs over the top for that lovely crunch.

Bake for 25 to 30 minutes, until the top is golden and everything is bubbly.

Let it sit for a few minutes after baking (if you can wait – it smells heavenly), then sprinkle with fresh parsley before serving.

Variations & Tips

– Got picky eaters who turn up their noses at cabbage? Try swapping half the cabbage for sliced potatoes or add in some chopped, cooked ham for an extra layer of flavor that might just win them over.

– For a gluten-free option, use cornstarch instead of flour for the roux, and opt for gluten-free breadcrumbs or a sprinkle of cheese for the topping.

– And to save time, you can use pre-shredded cheese and a bag of pre-chopped cabbage.

found recipe on https://cooktopcove.com/