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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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My grandmother passed this recipe down to me. People who don't even like cabbage love this dish. Ingredients:
2 cubes chicken bouillon |
2 cups water |
2 pounds cabbage, sliced into thin strips |
2 large carrots, grated |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 cup milk |
2 ounces shredded cheddar cheese, or more to taste |
1/4 teaspoon paprika, or to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
3. Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
4. Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
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