So, I asked Mr. FeistyEats to grow me some cabbage in his garden this summer. Well, he grew 3 heads for me and needless to say, I had a lot of cabbage to use.
What to do? I wasn’t going to pickle it and I had eaten some in salads and a stir fry, but needed a recipe to use up another good chunk of cabbage. Just like that, the weekly local Hazen Star showed up with a recipe for cabbage and carrot casserole. OK, let’s do it!
Cabbage Carrot Casserole – printed in the Hazen Star, 2012
- 2 cubes chicken bouillon
- 2 cups water
- 2 pounds cabbage, sliced into thin strips
- 2 large carrots, grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 2 ounces shredded Cheddar cheese, or
- more to taste
- 1/4 teaspoon paprika, or to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8×11-inch casserole dish.
3. Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
4. Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Serve alongside your main dish. We got 6-8 servings out of this.
It turned out pretty good! The carrots gave it a sweet bite, the Paprika an appropriate amount of spice and the cheese – you can’t go wrong there.
Serve this alongside a main meal, or warm up as a quick snack. Enjoy!
I apologize for the quick posts lately, but I have been busy will real-life work and life events. Thanks for stopping by and reading!
Be sure to check back here next week – Butterscotch Week! I have two recipe with butterscotch in them. ‘Tis the season.