Cabbage Casserole

Name: Cabbage Casserole
Ingredients: 8 c. thinly sliced cabbage (2 to 2 1/2 lb.); 2 large carrots, shredded; 1 medium onion, finely chopped; 5 Tbsp. butter, divided; 3 Tbsp. flour; 1/2 tsp. salt; 1/8 tsp. pepper; 1 1/2 c. milk; 1 1/2 c. shredded sharp Cheddar cheese; 1/2 c. seasoned dry bread crumbs; 1 tsp. dried marjoram; 1 tsp. dried thyme

12 ingredients

14 steps

Ingredients

8 c. thinly sliced cabbage (2 to 2 1/2 lb.)
2 large carrots, shredded
1 medium onion, finely chopped
5 Tbsp. butter, divided
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
1 1/2 c. shredded sharp Cheddar cheese
1/2 c. seasoned dry bread crumbs
1 tsp. dried marjoram
1 tsp. dried thyme

Directions

1

Cook cabbage and carrots in boiling, salted water until crisp tender.
2

Meanwhile, in saucepan saute the onion in 3 tablespoons of butter until tender.
3

Stir in the flour, salt and pepper.
4

Cook until bubbly.
5

Gradually add the milk; cook and stir until thickened.
6

Drain the cabbage and carrots.
7

Place half in a greased 2 1/2-quart baking dish.
8

Top with 1/2 the sauce; sprinkle with half the cheese.
9

Repeat the layers.
10

In a small skillet, melt the remaining butter.
11

Add the bread crumbs, marjoram and thyme; cook and stir until lightly browned.
12

Sprinkle over casserole.
13

Bake, uncovered, at 350° for 30 to 35 minutes or until cabbage is tender and top is browned.
14

Makes 8 to 10 servings.