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Cheddar Cabbage Casserole Recipe
Cheddar Cabbage Casserole Recipe photo by Taste of Home

Cheddar Cabbage Casserole Recipe

Publisher Photo
Even those who don't generally care for cooked cabbage seem to like it this way.—Mildred Fowler, Thomaston, Georgia
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cheddar Cabbage Casserole in Taste of Home October/November 2001, p45

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.

Reviews for Cheddar Cabbage Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 2, 2011

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.

MY REVIEW
Reviewed Jan. 30, 2011

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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