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Cheddar Cabbage Casserole Recipe

Photo by: Taste of Home

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Even those who don't generally care for cooked cabbage seem to like it this way.—Mildred Fowler, Thomaston, Georgia

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12 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

1 large head cabbage, shredded
10 tablespoons butter, softened, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 cups (8 ounces) shredded cheddar cheese
1 cup soft bread crumbs

Directions

In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. Add 2 tablespoons butter; set aside.
In a small saucepan, melt 6 tablespoons butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a greased 3-qt. or 13-in. x 9-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese. Bake, uncovered, at 350° for 18-22 minutes or until cheese is melted. Yield: 12 servings.

Nutrition 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.

Cheddar Cabbage Casserole published in Taste of Home October/November 2001, p45

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