Get ready to transform an ordinary vegetable into a mouthwatering masterpiece that will have your family begging for seconds! These Savoy Wedges with Cheese Sauce are not just a side dish – they're a culinary revelation that turns humble cabbage into a creamy, indulgent experience that will make you fall in love with vegetables all over again. Imagine tender, crisp cabbage wedges bathed in a luxurious, velvety cheese sauce that's so irresistible, even the pickiest eaters won't be able to resist.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head savoy cabbage, cut into wedges
- 1 cup cheddar cheese, shredded
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- Salt and pepper to taste
Instructions
- Prepare the cabbage by removing any damaged outer leaves and cutting the savoy cabbage into 4 equal wedges, keeping the core intact to hold the wedges together.
- Fill a large pot with salted water and bring to a rolling boil. Carefully lower the cabbage wedges into the boiling water and blanch for approximately 3-4 minutes until they become slightly tender but still retain a crisp texture.
- Remove the cabbage wedges using tongs and drain them thoroughly on a clean kitchen towel or paper towels to remove excess moisture.
- For the cheese sauce, melt butter in a medium saucepan over medium heat. Once fully melted, add flour and whisk continuously for 1-2 minutes to create a smooth roux, ensuring no lumps remain.
- Gradually pour in the milk while whisking constantly to prevent lumps from forming. Continue stirring until the mixture thickens and becomes smooth, approximately 3-4 minutes.
- Reduce heat to low and add shredded cheddar cheese, stirring until the cheese is completely melted and the sauce is creamy and uniform in texture.
- Season the cheese sauce with salt and pepper to taste, adjusting seasoning as needed.
- Arrange the blanched cabbage wedges on a serving platter and generously pour the warm cheese sauce over the top, ensuring each wedge is well-coated.
- Serve immediately while the cheese sauce is hot and the cabbage is still warm, garnishing with additional freshly ground black pepper if desired.
Tips
- Choose a fresh, firm savoy cabbage with crisp, vibrant green leaves for the best texture and flavor.
- When blanching, don't overcook the cabbage – you want it tender but still with a slight crunch. The 3-4 minute rule is crucial for maintaining the perfect texture.
- For the smoothest cheese sauce, use room temperature milk and grate your own cheese instead of using pre-shredded varieties, which can contain anti-caking agents that affect melting.
- Whisk continuously when making the roux and adding milk to prevent lumps and ensure a silky-smooth sauce.
- Serve immediately after preparing to enjoy the cheese sauce at its creamy best – the sauce tends to thicken as it cools.
- For extra flavor, try adding a pinch of nutmeg or a dash of mustard powder to the cheese sauce for a more complex taste profile.
- If you want to make this dish ahead of time, you can blanch the cabbage and prepare the sauce separately, then combine and reheat just before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 10g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
