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Scalloped Cabbage Casserole

 Scalloped Cabbage Casserole
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!).
8-10 ServingsPrep: 25 min. Bake: 30 min.


  • 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

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Scalloped Cabbage Casserole (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 193 calories, 13 g fat (8 g saturated fat), 36 mg cholesterol, 538 mg sodium, 14 g carbohydrate, 2 g fiber, 7 g protein.