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Scalloped Cabbage Casserole

SUBMITTED BY: Alice Nulle

"I've taken this dish to many church dinners and receive good comments every time. If your children won't eat cabbage, try making this recipe for them (but don't tell them what's in it!)."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

8 cups thinly sliced green cabbage
2 large carrots, shredded
1 medium onion, finely chopped
5 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 1/2 cups shredded, processed American cheese
1/2 cup seasoned bread crumbs
1 teaspoon dried marjoram
1 teaspoon dried thyme

DIRECTIONS

Cook the cabbage and carrots in boiling salted water until crisp-tender. Meanwhile, in a saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. In a small skillet, melt remaining butter. Add crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350 degrees F for 30-35 minutes or until the cabbage is tender and the top is browned.

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REVIEWS

Reviewed on Nov. 15, 2006 by KCANDROSE

Cabbage and cheese? I thought. Cheese and cabbage? I couldn't quite figure out how it would... MORE

Reviewed on Jan. 28, 2008 by Mary Jo

This recipe was "ok" but we all agreed it was missing something. Maybe a cream of something... MORE

Reviewed on Apr. 4, 2007 by Tiffany

My husband thought this was excellent. A great way to use cabbage! MORE

Reviewed on Mar. 6, 2007 by SSADSAM

scalloped cabbage is always a favorite of mine. I increased recipe to serve 12 in a 9x13... MORE

Reviewed on Aug. 22, 2008 by Thamesarino

HOORAY!! This recipe made my husband eat cabbage AND get a second helping! My toddler loved it... MORE

Reviewed on Mar. 26, 2008 by Emma

I really liked this. The only change I made was t omit the onions (personal preference), and... MORE