Ingredients:

  • 1 medium head green cabbage (about 2 pounds / 900g), cored and shredded
  • 1 medium yellow onion (about 8 ounces / 225g), chopped
  • 2 tablespoons unsalted butter (28g)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (½ stick) unsalted butter (56g)
  • 4 tablespoons all-purpose flour (30g)
  • 2 cups whole milk (475ml)
  • 1 cup (8 ounces / 225g) sour cream
  • 1 cup (4 ounces / 115g) shredded sharp cheddar cheese
  • ¼ teaspoon ground nutmeg
  • 1 cup panko breadcrumbs (60g)
  • 2 tablespoons melted unsalted butter (28g)
  • ¼ cup grated Parmesan cheese (20g)
  • Pinch of paprika

Instructions:

  1. Melt butter in a large skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add the shredded cabbage and cook, stirring occasionally, until it begins to wilt, about 8-10 minutes. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and set aside.
  2. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in sour cream, cheddar cheese, and nutmeg until cheese is melted and sauce is smooth.
  3. Preheat oven to 350°F (175°C). Add the cabbage mixture to the creamy sauce and stir to combine. Pour the mixture into a greased 9x13 inch baking dish.
  4. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Sprinkle evenly over the cabbage mixture.
  5. Bake in preheated oven for 30-40 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.