Scalloped Cabbage Casserole |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is our New Year's Day cabbage dish. My husband, who is not a cabbage lover, will actually eat this and ask for seconds. Ingredients:
8 cups thinly sliced cabbage |
2 large carrots, shredded |
1 onion, finely chopped |
5 tablespoons butter or 5 tablespoons margarine, divided |
3 tablespoons all-purpose flour |
salt and pepper |
1 1/2 cups milk |
1 1/2 cups shredded american cheese |
1/2 cup dry seasoned dry bread crumb |
1 teaspoon dried marjoram |
1 teaspoon dried thyme |
Directions:
1. In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
2. In a sauce pan, melt butter over medium heat; saute onions until tender.
3. Add in flour, salt, and pepper; stir and cook until bubbly.
4. Gradually add milk; cook and stir until thickened.
5. Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
6. Top with half of the sauce.
7. Sprinkle with half of the cheese; repeat layers.
8. In a smaller skillet, melt remainder of butter.
9. Add bread crumbs, marjoram, and thyme.
10. Cook, stirring, until lightly browned.
11. Sprinkle over casserole.
12. Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.
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