I found this recipe for cabbage on Allrecipes.com. 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
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in preheated oven until hot and bubbly, 20 to 30 minutes.