Edna Mae’s Escalloped Cabbage? Hmmm, this recipe comes with a nostalgic kind of feeling. It makes me remember those days – as a young lad – when my granny will go through the stress of preparing my favorite dish anytime I go visiting. Anyways, this recipe isn’t about my granny or my favorite dish. Nevertheless, they have somethings in common, which is – it is a recipe made by a grandmother (Edna Mae) for her grandson.

Moreover, what have you heard about the grandmother’s recipe? Your guess is as good as mine; they are usually super delicious and fantastically tantalizing. More importantly, they come with lots of dotes. This recipe is no different. It makes you enjoy and savor every bite of it, thereby leaving you craving for more. Edna Mae’s escalloped cabbage is a cheesy, satisfying cabbage casserole. It goes perfectly as a side dish with beef brisket or roasted chicken. Also, when served with a salad and a chunk of bread, it is nothing but delicious!

Another good thing about this recipe is that it is very easy to prepare, and the cooking time is generally less than an hour. Hmmm, to be precise, 30 minutes. Awesome, right? Let me do the honor of taking you through the process of preparing Edna Mae’s escalloped cabbage.

1. Start by preheating the oven to 350 degrees Fahrenheit and greasing the baking pan with butter. Then, parboil the cabbage wedges in a boiled lightly salted water for about 1-2 minutes.
2. Remove the parboiled cabbage and drain them. Also, slice off the cores before arranging them in the prepared baking dish.
3. Melt the butter in a nonstick skillet over medium heat and sprinkle in some flour, whisk it around for some minutes – say one or two minutes.
4. When it starts to turn golden brown, pour in some milk, then whisk it around, and cook until it begins to thicken. Turn off and stir in the Cheez Whiz. Sprinkle in some salt and pepper then stir.
5. Add some grated pepper jack cheese and continue to stir until everything is perfectly mixed.
6. Pour the cheese sauce all over the cabbage, sprinkle on it some paprika for a little color and flavor (winks). Add some slices of jalapeno.
7. Bake the casserole for about 20 minutes. Now, have hot, golden, and bubbly escalloped cabbage. Let it cool for some minutes before serving. Enjoy!

Note: Do not overcook the cabbage. You want them just slightly tender, not soft.

Note: The hard cores were not sliced off before boiling them because we don’t want the wedges to fall to pieces.

Note: If you would love to add some slices of jalapeno to yours, ensure you cut out the seeds and membranes. You probably don’t want your casserole to be too spicy.