Escalloped Cabbage

Preparation

Bring a pot of water to boil. Add some salt and boil the cabbage wedges for 1 to 3 minutes, parboiling them. Drain the water and then slice the cores off.
Preheat oven to 350°F and grease a 9×9 baking dish with baking spray. Set the par-cooked cabbage wedges into the prepared dish, set aside.
In a nonstick skillet, melt butter and then whisk in the flour, creating a roux, whisking continuously for 1 to 2 minutes.
Gradually whisk in the milk in batches, stirring until the sauce becomes thickened. Turn off the heat and add in the cheeses.
Pour the sauce over the prepared cabbage. Sprinkle on paprika.
Bake in the oven for 20 to 25 minutes until the casserole becomes bubbly and golden. Serve warm and enjoy!