Cascading Kitchen notes:

Makes a fine main dish served with beet salad.  Imagine the colors!

Julie Double Knot

Cabbage & Winter Squash in a White Sauce

In a large sauté pan with about 2 cups of water add:

  • 1 med. size green cabbage (about 4 lbs)-cored & shredded (½ inch shred)

Bring to a boil and then simmer with a lid on, until cabbage is tender.

Drain the cabbage and set aside.

In the same, now empty large sauté pan:

  • Melt ½ cube of butter


  • 1 med. size onion-diced

Gently cook the onion over med-low heat until very tender. Do not brown the onion. Be patient, this could take 15 min.

In a separate bowl measure out:

  • ¼ cup white flour
  • 3/4 tsp sea salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg (more if you’re a fan of nutmeg)
  • 1/8 tsp. chipotle pepper if you like a little spice in your bechamel

Once the onion is soft and smells sweet add the dry ingredients listed above.

Cook on med. heat and stir for about 5 min. until the flour mixture starts to look golden but NOT dark brown.

Stirring constantly with a wire whisk slowly add:

  • 2 cups of whole milk

Cook until the white sauce (béchamel) thickens-stirring constantly.


  • 4-5 sage leaves and simmer on low for 20 min and then remove the leaves.

While the sauce simmers…Peel, seed and dice in ½ inch cubes- 1 med size winter squash.

You should end up with about 4 -5 cups of cubed squash.

Steam the cubed squash for 5 minutes so they’re partially cooked before folding into the cabbage and sauce.

Back to the steamed cabbage:

Fold the cabbage into the white sauce.


  • 1 cup shredded swiss cheese

Once the cheese has melted fold in the diced winter squash.

Pour the vegetable mixture into a 9×13 pan.

Bake for 15-20 min in a 400 degree oven until bubbly.

Option:  Top with ½ cup bread crumbs mixed with ¼ cup shredded swiss chesse for the last 5-7 minutes.

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