Scalloped Cabbage Casserole

Name: Scalloped Cabbage Casserole
Ingredients: 8 cups thinly sliced cabbage; 2 large carrots, shredded; 1 onion, finely chopped; 5 tablespoons butter or 5 tablespoons margarine, divided; 3 tablespoons all-purpose flour; salt and pepper; 1 1/2 cups milk; 1 1/2 cups shredded American cheese; 1/2 cup dry seasoned dry bread crumb; 1 teaspoon dried marjoram; 1 teaspoon dried thyme

11 ingredients

12 steps

Ingredients

8 cups thinly sliced cabbage
2 large carrots, shredded
1 onion, finely chopped
5 tablespoons butter or 5 tablespoons margarine, divided
3 tablespoons all-purpose flour
salt and pepper
1 1/2 cups milk
1 1/2 cups shredded American cheese
1/2 cup dry seasoned dry bread crumb
1 teaspoon dried marjoram
1 teaspoon dried thyme

Directions

1

In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
2

In a sauce pan, melt butter over medium heat; saute onions until tender.
3

Add in flour, salt, and pepper; stir and cook until bubbly.
4

Gradually add milk; cook and stir until thickened.
5

Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
6

Top with half of the sauce.
7

Sprinkle with half of the cheese; repeat layers.
8

In a smaller skillet, melt remainder of butter.
9

Add bread crumbs, marjoram, and thyme.
10

Cook, stirring, until lightly browned.
11

Sprinkle over casserole.
12

Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.