Cabbage Casserole
Cabbage Casserole is an moderately easy dinner. Made with 8 c. thinly sliced cabbage (2 to 2 1/2 lb.), 2 large carrots, shredded, 1 medium onion, finely chopped, 5 tbsp. butter, divided and 3 tbsp. flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cook cabbage and carrots in boiling, salted water until crisp tender.
Meanwhile, in saucepan saute the onion in 3 tablespoons of butter until tender.
Stir in the flour, salt and pepper.
Cook until bubbly.
Gradually add the milk; cook and stir until thickened.
Drain the cabbage and carrots.
Place half in a greased 2 1/2-quart baking dish.
Top with 1/2 the sauce; sprinkle with half the cheese.
Repeat the layers.
In a small skillet, melt the remaining butter.
Add the bread crumbs, marjoram and thyme; cook and stir until lightly browned.
Sprinkle over casserole.
Bake, uncovered, at 350Β° for 30 to 35 minutes or until cabbage is tender and top is browned.
Makes 8 to 10 servings.
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