- 8 cups thinly sliced cabbage (2-2-1/2 pounds)
- 2 large carrots, shredded
- 1 medium onion, finely chopped
- 5 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups milk
- 1-1/2 cups (6 ounces) shredded process American cheese
- 1/2 cup seasoned bread crumbs
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.
- Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers.
- In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.
- Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned. Yield: 8-10 servings.
Reviews for Scalloped Cabbage Casserole
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I gave it four because I need more substance in my food. I think this would be amazing with a little cooked shredded chicken as a layer. It was much better than I thought it would be. I agree it would be nice to halve it as my two person family is not going to finish this in one go. In future I would smother the top in bread crumbs, and I used cheddar which I would do again.
In response to comment posted Nov. 27, 2012, you might try *halving* recipe, so you can enjoy it more often!
We really enjoyed this dish, but we both thought the leftovers tasted rather odd. Since there are just two of us, I would only make this when I'm having guests.
Even my finicky 87 year old mother loved this one--quite an accomplishment for any recipe that was not one of her own!
My family liked this recipe. It was nice to have something different for a side dish besides potatoes.