I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!).
- 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.
Originally published as Scalloped Cabbage Casserole in Country Extra January 1996, p49
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