Cabbage Carrot Casserole

I found this recipe for cabbage on Paula, who contributed this recipe, claims, “My grandmother passed this recipe down to me. People who don’t even like cabbage love this dish.”

When I made this recipe, I didn’t have enough cabbage in my fridge; I added thinly sliced fennel and green and red pepper in addition to the cabbage and carrot.

Cabbage Carrot Casserole


  • 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 8x11-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.