A delightful twist on a classic cabbage casserole, this recipe combines tender cabbage with a rich, cheesy sauce and a crispy topping.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Boil the cabbage in salted water until tender, then drain and set aside.
Ensure the cabbage is well-drained to avoid a watery casserole.
Melt the butter in a saucepan over medium heat, then sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning.
Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the flour removes its raw taste.
Gradually whisk in the milk, cooking until the mixture thickens.
Whisk constantly to avoid lumps.
Add the mustard powder, salt, pepper, and cheese, stirring until the cheese melts.
Taste the sauce and adjust seasoning as needed.
Combine the cooked cabbage with the cheese sauce and transfer to the prepared baking dish.
Mix gently to evenly coat the cabbage with the sauce.
Sprinkle breadcrumbs and paprika over the top.
For extra flavor, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake in the preheated oven for 25-30 minutes, or until golden and bubbly.
Let the casserole rest for a few minutes before serving to set.
Serve warm and enjoy your creamy cheesy cabbage bake.
Garnish with fresh parsley for a pop of color.
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