Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Combine milk, flour, butter, salt, and pepper in a medium saucepan over medium heat. Stir continuously until the mixture thickens into a white sauce. Remove from heat and set aside.
- Bring water to a boil in a separate medium saucepan. Place the cabbage in a steamer basket over the pan and steam until tender but still firm.
- Layer white sauce, steamed cabbage, and grated Romano cheese alternately in a small baking dish.
- Bake for about 30 minutes, until the sauce and cheese are bubbly.
Nutrition
Notes
Ingredient Swap: I sometimes use sharp cheddar instead of Romano when I want a more familiar, melty cheese, and it works wonderfully.
Storage Tip: This keeps beautifully in the fridge for up to 3 days.
I reheat it gently in the oven to bring back the creamy texture.
Make-
Ahead Trick: You can steam the cabbage and make the white sauce a day ahead.
Just store them separately and assemble before baking for the freshest result.
Common Mistake: Don't overcook the cabbage during steaming.
I aim for just tender so it still has a bit of structure and doesn't turn mushy in the oven.
Serving Suggestion: I love this as a cozy side with roasted chicken or pork chops.
The creamy, cheesy flavor is pure comfort.
Equipment Note: If you don't have a steamer basket, just boil the cabbage wedges directly in a bit of water until tender, then drain very well.