Celery & Cabbage Bake
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
cabbage
coarsely chopped |
|
| 1 | cup |
cheddar cheese
grated |
|
| 3 | cups |
celery
sliced |
|
| ½ | cup |
beer
|
|
| 1 | teaspoon |
caraway seeds
|
|
| 2 | cups |
milk
|
|
| 2 | teaspoons |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
cabbage
coarsely chopped |
|
| 237 | ml |
cheddar cheese
grated |
|
| 7.1E+2 | ml |
celery
sliced |
|
| 118 | ml |
beer
|
|
| 5 | ml |
caraway seeds
|
|
| 473 | ml |
milk
|
|
| 1E+1 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
Directions
Bring water to boil in large pot.
Add cabbage, celery, salt and caraway.
Boil 5 min, drain well.
Sauce: melt butter, add flour and cook, stirring 1 min.
Slowly add milk in stream, stirring continuosly until sauce is smooth and thick.
Add beer and continue stirring until foam disappears.
Cook until heated through.
Add cheddar, stir until melted. Season sauce with salt and pepper.
Transfer to buttered 2 qt casserole and pour sauce over.
Heat at 350℉ (180℃) for 30 min.
VARIATION: Can add chunks of cooked ham or corned beef to vegetables.
