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Cheddar Cabbage Casserole

Total Time

Prep: 15 min. Bake: 20 min.

Makes

12 servings

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

  1. 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.
  2. 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.
  3. 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.

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