Cheddar Cabbage Casserole

Name: Cheddar Cabbage Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 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 whole milk; 2 cups shredded cheddar cheese; 1 cup soft bread crumbs

Even those who don't generally care for cooked cabbage seem to like it this way.—Mildred Fowler, Thomaston, Georgia

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 whole milk
2 cups 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 13x9-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.

Nutrition Facts

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

Originally published as Cheddar Cabbage Casserole in Taste of Home October/November 2001

Reviews

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Average Rating:

katlaydee3

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.
keverwann

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.