This recipe for Scalloped Cabbage is a low carb twist on the classic southern side dish. It has deliciously tender cabbage, a creamy cheese sauce and a crispy topping that makes it irresistible!
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Scalloped cabbage is essentially scalloped potatoes – minus the potatoes and add the cabbage. If you’ve never had it before you may think that this sounds like a disaster – but you’re gonna have to believe me on this one. It’s absolutely amazing!
As a kid, it was the only way that I would eat cabbage and it’s still the only way my kids (and my husband for that matter) like it.
My grandma used to make it all the time and I was always happy to see it making it’s way around the dinner table.
I’m pretty certain that my grandma made her scalloped cabbage with Velveeta cheese. As a matter of fact, I’m pretty sure that is the only “cheese” that I remember my grandma ever using for anything.
Say what you want about it, but nothing melts or is as creamy as Velveeta. With this in mind I was a little worried that I wouldn’t be able to recreate this dish from my childhood without it. But I couldn’t be happier with the results!
Ingredients and substitutions
The ingredients for this recipe are very straightforward and I don’t recommend a lot of substitutions.
The sauce calls for some dried mustard, but you can substitute prepared mustard if you don’t have any.
For the crispy topping, I used my Keto Butter Crackers which I pretty much always have on hand. If you don’t have these and don’t want to make them, You can mix about 1/4 cup of almond flour with a tablespoon or so of melted butter and sprinkle this mixture over the dish in place of the crackers.
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- Bring a large pot of water to a boil. Meanwhile cut the cabbage into quarters and remove the core. Add 1 tsp of salt to the boiling water, then carefully add the cabbage. Cook until tender, about 10-15 minutes.
- Drain the cabbage and set aside.
- Preheat the oven to 375 degrees and grease a 2 1/2 quart casserole dish with butter or nonstick spray.
- In a saucepan over medium heat, combine the almond milk, heavy cream and cream cheese. Stir frequently until the cream cheese is completely melted. Stir in cheddar cheese, and ground mustard.
- Stir constantly until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
- Add 1/2 of the cabbage to the bottom of the prepared dish, then top with 1/2 of the cheese sauce. Repeat this process with the remaining cabbage and cheese sauce.
- Cover loosely with foil and bake for 30 minutes in the preheated oven.
- Remove from oven, take the foil off and top with crumbled butter crackers. Return to the oven, without the foil and bake an additional 10-15 minutes until the top is golden and the cheese is bubbly.