Cabbage and carrot casserole

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.


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
This entry was posted in Sides, Veggie. Bookmark the permalink.

2 Responses to Cabbage and carrot casserole

  1. Kate says:

    Hey this could be added to also. How about if you added a bit of sausage or hambuger?? MMMMM think I will be trying it love cabbage and love carrots. Good one Sarah.

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