Cabbage's Cheesy Companions: Finding The Perfect Cheese Pairing

There are many types of cheese that go well with cabbage, and the combination can be used in a variety of dishes. For example, Parmesan, mozzarella, smoked Gouda, cheddar, and Mexican Oaxaca cheese all complement cabbage well. In addition, a cabbage dish can be enhanced by adding cheese such as Gruyère, Parmesan, Gouda, or Swiss cheese.

Parmesan, mozzarella and smoked gouda

Parmesan

A popular vegetarian dish combines roasted cabbage with parmesan, walnuts and anchovies. The cabbage is roasted at a high temperature, which gives it a sweet and smoky flavour. This provides a good foundation for the parmesan, which is often used in treatments for eggplant or mushrooms.

Mozzarella

Mozzarella is a key ingredient in a vegetarian cabbage casserole. The recipe involves thinly slicing the cabbage, sprinkling salt over it, and massaging it until it is soft. Then, you add in chopped fresh dill and pour a batter made from eggs, yoghurt, oil, flour and baking soda over the cabbage. Finally, you stir in shredded mozzarella and bake the dish.

Smoked Gouda

Smoked gouda is another cheese that can be combined with cabbage. One recipe involves making a smokey cheese sauce by melting butter and whisking in flour to make a roux. You then whisk in milk and stir in the cheese until it melts. This sauce can be poured over sautéed cabbage.

Cheddar, fontina and Swiss

There are many types of cheese that pair well with cabbage, including smoked Gouda, parmesan, mozzarella, and more. Here's how you can incorporate Cheddar, Fontina, and Swiss cheese into your cabbage dishes:

Cheddar Cheese with Cabbage

Cheddar cheese is a versatile option that can be used in various cabbage dishes. One option is to create a cabbage casserole with a creamy sauce and buttery breadcrumbs. Start by boiling thinly sliced cabbage in salted water for a few minutes, then drain and set aside. Prepare a cream sauce by melting butter, stirring in flour, salt, and pepper, and gradually adding milk until thickened. In a greased baking dish, layer the cabbage and cream sauce, sprinkling shredded cheddar cheese on top. Finally, melt some butter and toss it with breadcrumbs, sprinkling this over the cheese layer before baking in the oven. This creates a delicious, creamy cabbage casserole with a cheesy, golden crust.

Another option is to make a simple side dish by cooking shredded cabbage in boiling salted water until tender, then draining and returning it to the pot. Add light cream and shredded sharp cheddar cheese over low heat, stirring constantly until the cheese melts and coats the cabbage. This quick and easy recipe allows the flavours of the cheddar and cabbage to shine through.

Fontina Cheese with Cabbage

Fontina cheese is a great choice for adding a soft, creamy finish to cabbage dishes. One recipe idea is to create a Northern Italian-inspired pasta dish with rigatoni, cabbage, and fontina. Start by sautéing Canadian bacon, onion, and cabbage in olive oil, then add some cooking water and simmer until the cabbage is tender. Toss the cooked rigatoni with the cabbage mixture, adding cooking water as needed to create a saucy consistency. Finally, stir in some parsley, sprinkle with grated fontina and parmesan cheeses, and toss to melt the cheeses. This combination of flavours and textures makes for a hearty and delicious meal.

Swiss Cheese with Cabbage

Swiss cheese, with its distinctive flavour and melting properties, can be a great match for cabbage. Try making a Swiss cheese fondue to dip cooked cabbage wedges into. You can also create a Swiss cheese sauce to pour over roasted or steamed cabbage, or even stuff cabbage leaves with a mixture of rice and Swiss cheese for a tasty vegetarian dish. The mild, nutty flavour of Swiss cheese can complement the cabbage without overwhelming its delicate taste.

Crispy and oven-roasted

Oven-roasted cheesy cabbage is a versatile dish that can be served as a vegetarian main course or a side dish with fish, beef, pork, or chicken. It is a simple, inexpensive dish that can be prepared with very few ingredients and is a great way to get children to eat their vegetables.

Ingredients

• Green cabbage
• Olive oil
• Butter
• Spices (salt, pepper, paprika, garlic powder, onion powder, Italian seasoning)
• Parmigiano Reggiano
• Asiago cheese
• Crushed tomatoes or tomato puree
• Celery
• Carrots
• Onions
• Mushrooms

Method

Firstly, cut the cabbage into quarters or wedges and boil in a pot of water. Next, drain the cabbage and place it in a baking dish that has been drizzled with olive oil.

In a separate pan, cook the celery, carrots, onions, and mushrooms in olive oil and/or butter until softened. Spread this mixture over the cabbage in the baking dish.

Add salt, pepper, and paprika, as well as crushed tomatoes and grated Parmigiano and Asiago cheese. Drizzle with olive oil and place in the oven to bake until the cheese is browned and the edges of the cabbage are caramelised.

Variations

You can use other types of cheese such as cheddar, fontina, or Swiss cheese. For a vegan option, use a non-dairy parmesan cheese.

Casseroles

Cheesy Cabbage Casserole

This casserole is a perfect side dish to accompany many dinners. It is similar to funeral potatoes but uses cabbage instead of potatoes, making it a lower-carb option.

Ingredients:

• 1 large head of cabbage
• 1 small onion
• ¼ teaspoon ground black pepper
• 2 10.5 oz cans of cream of chicken soup
• 1½ cups of milk
• 1 cup of sour cream
• 3 cups of shredded cheddar or Colby-jack cheese
• 2 cups of cornflake crumbs
• ½ cup of butter

Instructions:

• Preheat the oven to 375°F and grease a 9x13-inch pan.
• Shred the cabbage and dice the onion.
• Place half of the cabbage in the pan, followed by the onion, and then the remaining cabbage. Sprinkle with salt and pepper.
• In a bowl, mix the cream of chicken, milk, sour cream, and cheese. Pour this mixture over the cabbage.
• Bake for about an hour, until the sauce is bubbly and the cabbage is tender.
• Mix the cornflake crumbs with the butter and sprinkle over the casserole.
• Bake for another 10-15 minutes, until bubbly and cooked to your liking.
• Let it rest for 5-10 minutes before serving.

Old-Fashioned Cabbage Casserole

This is a classic Southern recipe, often found in community cookbooks. It has a creamy, cheesy filling and a buttery cracker topping.

Ingredients:

• 1 small head of green cabbage
• 1 medium Vidalia onion, chopped
• 8 tablespoons of butter
• 1 10-ounce can of condensed cream of chicken or cream of mushroom soup
• ⅓ cup of mayonnaise
• 3 tablespoons of melted butter
• 1 cup of shredded sharp cheddar cheese
• 1 sleeve of Ritz crackers (about 30), coarsely crushed

Instructions:

• Preheat the oven to 350°F and grease a 2-quart casserole dish.
• Coarsely chop the cabbage. Melt butter in a large pan and add the cabbage and onion. Cook for 8-10 minutes, stirring frequently, until partially cooked.
• Season with salt and pepper.
• Transfer the cabbage mixture to the baking dish.
• In a bowl, mix the soup and mayonnaise. Spread this over the cabbage.
• In another bowl, mix the melted butter, cheese, and cracker crumbs. Sprinkle this over the casserole.
• Bake for 30 minutes, or until the topping is browned.

Keto Cheesy Cabbage Casserole

This hearty and cheesy casserole is a great option for a low-carb meal. It is made with ground beef and canned tomatoes, and topped with shredded cheddar.

Ingredients:

• 1 pound of lean ground beef
• ½ medium onion, chopped
• 2 cloves of garlic, minced
• 3 cups of chopped cabbage
• 15 ounces of canned diced tomatoes
• 8 ounces of canned tomato sauce
• 2 teaspoons of Italian seasoning
• 2 teaspoons of salt
• 1½ cups of shredded cheddar
• Minced parsley for garnish

Instructions:

• Brown the ground beef in a large skillet over medium heat.
• When the meat is halfway cooked, add the onion and garlic and cook until the beef is done.
• Add the cabbage, tomatoes, tomato sauce, Italian seasoning, and salt to the skillet and stir well.
• Cover and cook for about 15 minutes, until the cabbage is softened.
• Remove from the heat, top with the cheese, and let sit for 5 minutes to melt.
• Garnish with parsley and serve.

Cabbage Casserole with Velveeta

This recipe uses Velveeta cheese, which melts easily and cuts down on simmering time. It also includes breadcrumbs for a crunchy texture.

Ingredients:

• 1 large head of cabbage, shredded
• 6 tablespoons of butter, divided
• 1 medium onion, chopped
• 1 10.5-ounce can of condensed cream of mushroom soup
• 8 ounces of Velveeta, cubed
• Salt and pepper to taste
• ¼ cup of dry breadcrumbs

Instructions:

• Preheat the oven to 350°F.
• Boil the shredded cabbage in a large pot of water for a few minutes until tender, then drain.
• In a large skillet, melt 5 tablespoons of butter over medium heat. Add the chopped onion and cook until tender, stirring frequently.
• Reduce the heat to low and stir in the condensed soup and Velveeta until the cheese is melted.
• Remove from the heat and stir in the cabbage, salt, and pepper.
• Transfer to an ungreased 2-quart baking dish.
• In a small skillet, melt the remaining 1 tablespoon of butter and add the breadcrumbs. Toast the breadcrumbs, stirring frequently, for 3-4 minutes until lightly browned. Sprinkle over the casserole.
• Bake, uncovered, for 20-30 minutes, until heated through and bubbling.

Sauteed with Alpine Cheddar

This recipe for a tasty, tangy, and exciting side dish comes together in a flash. It's a fun and easy-to-make dish that combines sweet onion and fresh herbs with Cabot Alpine Cheddar. The result is a rich and satisfying side that pairs perfectly with roasted chicken or other proteins.

Ingredients:

• 2 tablespoons extra-virgin olive oil or canola oil
• 1 large sweet onion, sliced
• 4 cups thinly sliced green cabbage
• ¼ teaspoon salt, plus more to taste
• 2 tablespoons chopped fresh dill
• ¼ teaspoon ground pepper, preferably white
• ¼ cup dry white wine or broth
• 4 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, or Cabot Garlic Herb Cheddar, grated (about 1 cup)

Method:

• Heat oil in a large skillet over medium-high heat.
• Add the onion, cabbage, and salt, and cook, stirring often. Reduce the heat if the vegetables are browning before they soften.
• Continue cooking, stirring often, until the vegetables are meltingly soft and starting to brown, about 12 to 15 minutes.
• Stir in the dill and pepper, then the wine or broth, and top with the cheese.
• Reduce the heat to medium-low, cover the skillet, and cook until the cheese is melted, about 1 to 2 minutes longer.

This dish is a great way to transform a boring veggie into a side worth blogging about!

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