Every week, I somehow manage to land up with a cabbage and of late I always get the giant cabbages. I either leave the cabbage to die in the fridge or I land up boiling it till soft and then braise it.
But how many times can you eat braised cabbage in a month?
Then I was watching The Pioneer Women and she was making Edna Mae’s Escalloped cabbage.
It looked so delicious and I really want to make it but then the recipe asks for Cheez Wiz, which I have never ever heard of or seen at my supermarket stores. When I saw her using this Wiz on TV it actually looked like Melrose cheese spread so that is what I did. I used it in the recipe and guess what it actually worked.
I tried this recipe two ways, cutting the cabbage in wedges and then shredding it… my mother prefers the shredded, while I prefer the wedges, it is a loose loose situation seeing as my dad prefers the braised cabbage.
1 cabbage head, cut into wedges or shredded, using string, tie up the wedges while they boil to prevent it from breaking up.
2 tbsp. margarine.
2 tbsp. cake flour.
1 cup milk.
1 big bottle of Melrose cheese spread.
Season with salt and pepper.
500g grated cheese, I used cheddar, but you can use what ever you like.
3 jalapeno chilies, chopped.
2 tsp paprika.
Chilli flakes for the top
Bring a pot of water to the boil over a high heat, boil the cabbage till soft.
Drain and set aside.
In another pot, melt your margarine over a medium heat.
Whisk in the flour and allow to cook for a minute.
Add the milk and paprika and cook, until the mixture starts to thicken.
Add the cheese spread and stir.
Add the grated cheese and season.
Remove from the stove and set aside.
Place the cabbage wedges in an oven proof greased dish.
Pour the cheese mixture over the cabbage wedges.
Sprinkle the chilli flakes over the top.
Sprinkle the chopped jalapeno chillies over the top.
Pop into a preheated oven and bake at 180C for 20 minutes or until the top is nice and golden brown.
Prepared, tried and tested by: Bobby Swanson
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