Cheddar Cabbage Casserole Recipe

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

Read Reviews
3 2 3
Publisher Photo
Even those who don't generally care for cooked cabbage seem to like it this way.—Mildred Fowler, Thomaston, Georgia
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Cheddar Cabbage Casserole in Taste of Home October/November 2001, p45

Nutritional Facts

1 cup: 246 calories, 18g fat (12g saturated fat), 57mg cholesterol, 387mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 9g protein.

  • 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
  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

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MY REVIEW
katlaydee3 User ID: 3741999 33399
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
keverwann User ID: 1807985 36803
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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