SCALLOPED CABBAGE CASSEROLE RECIPE

Scalloped Cabbage Casserole Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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
Nutritional Facts
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.
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