Creamy Cabbage Casserole
Yield
4 servingsPrep
40 minCook
20 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | head |
cabbage
chopped |
*
|
| 1 | small |
onions
chopped |
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | x |
bread crumbs
buttered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | head |
cabbage
chopped |
*
|
| 1 | small |
onions
chopped |
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 1 | x |
bread crumbs
buttered |
*
|
Directions
Cook cabbage and onion in boiling, salted water until tender.
Drain well.
Melt butter in a saucepan.
Stir in flour until blended. Slowly stir in milk, whisking over medium heat until thick and smooth.
Add cheese and stir until melted.
Combine cheese sauce with cabbage mixture.
Pour into a casserole dish.
Top with bread crumbs.
Bake at 325 for 20 minutes, until lightly browned and bubbly.
