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Even those who don't generally care for cooked cabbage seem to like it this way.—Mildred Fowler, Thomaston, Georgia
Nutritional Facts 1 serving (1 cup) equals 246 calories, 18 g fat (12 g saturated fat), 57 mg cholesterol, 387 mg sodium, 14 g carbohydrate, 3 g fiber, 9 g protein.
Originally published as Cheddar Cabbage Casserole in Taste of Home October/November 2001, p45
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Reviewed on Mar. 02, 2011 by katlaydee3
We did not really care for this recipe. the sauce was pretty good though, kind of tasted like vegetable lasagna. Overall way too runny like the previous writer said.
Reviewed on Jan. 30, 2011 by keverwann
This was disappointing. I did change a few things though: I halved the recipe, but only used 4 Tbsp of butter, not 5, and I quadrupled the flour to 1/2 cup, hoping to have a thicker sauce than the recipe looked like it was going to make. It was still super runny; it was hard to get on a fork to eat it! I made it in an 8x8 glass pan and cooked it for 30 minutes, hoping some of the liquid would evaporate out. I also left out the bread crumbs, which might have absorbed some of the liquid, but I normally find buttered bread crumbs a waste of food, time, and dishes to clean.I like cabbage, but I won't be making this again.
This was disappointing. I did change a few things though: I halved the recipe, but only used 4 Tbsp of butter, not 5, and I quadrupled the flour to 1/2 cup, hoping to have a thicker sauce than the recipe looked like it was going to make. It was still super runny; it was hard to get on a fork to eat it! I made it in an 8x8 glass pan and cooked it for 30 minutes, hoping some of the liquid would evaporate out. I also left out the bread crumbs, which might have absorbed some of the liquid, but I normally find buttered bread crumbs a waste of food, time, and dishes to clean.
I like cabbage, but I won't be making this again.
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