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Cabbage-Carrot Casserole


"My grandmother passed this recipe down to me. People who don't even like cabbage love this dish."
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1 h 5 m servings 107 cals
Original recipe yields 8 servings


  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  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.

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Read all reviews 50
  1. 60 Ratings

Most helpful positive review

Oh this was absolutely delicious. I did halve the recipe for the two of us and baked it in an 8 x 8 dish. Wow, it was soooo good. Served it with Best City Chicken (AR) and steamed, buttered r...

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Oh this was absolutely delicious. I did halve the recipe for the two of us and baked it in an 8 x 8 dish. Wow, it was soooo good. Served it with Best City Chicken (AR) and steamed, buttered r...

OH MY GOSH! Thank your grandmother for passing this one on! It was SO DELCIOUS! I have a new favorite! Everyone love love loved it! I made it to accompany bbq ribs and baked potatos. I left in i...

This recipe is fantastic -- I've made it twice in the last week and we've eaten it up -- it's so good I could drink it! This will definitely be a staple in our home! BTW I didn't change a thin...

If you like cooked cabbage, this recipe is for YOU. These ingredients meld so well together. I halved the recipe since there were only 2 of us, and we had plenty for lunch the next day also. ...

I'll make this again, it's quick to prepare and a good dish for a light, meatless supper. My vegetables cooked in 10 minutes, I used 1 tsp of Better than Bouillon in place of stock cubes. I made...

Very good! Followed the recipe to a "t" and it came out great. I served this with some kielbasa for a quick weeknight dinner. Yum!

surprisingly yummy! this will be on our regular list for sure. it doesn't call for too much cheese so it's pretty healthy and the taste is really great! a winner all around. thank you!!!!! ...

Made recipe exactly as written except used vegetable bouillon cubes. My husband and I really enjoyed this. I will make again, but will most likely double it to freeze for lunches.

Had to substitute olive oil for the butter and used low fat cheese, but this was good! thanks for the recipe!