Cabbage-Carrot Casserole Recipe - Allrecipes.com
Cabbage-Carrot Casserole Recipe
  • READY IN ABOUT hrs

Cabbage-Carrot Casserole

Recipe by  

"My grandmother passed this recipe down to me. People who don't even like cabbage love this dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Aug 22, 2012

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 rice. We both really enjoyed the combination, and I KNOW this will be made again and again. Thanks, Paula!!

 
Most Helpful Critical Review
Jul 07, 2015

Didn't like this

 
Aug 04, 2012

I made this casserole for the first time January 2012, when it was still a "personal" recipe that Paula so graciously shared back then. This was my Review, as follows: "CABBAGE-CARROT CASSEROLEā€ ~ We BOTH really liked this casserole! My husband does not usually comment, but he did this time. I used freshly grated Colby-jack cheese for the cheese sauce (good) because that is all I had, but would also like to try mild cheddar as Paula suggested. Nice to find a new recipe that is a keeper. I did NOT use chicken broth. For the cheese sauce, I used half reserved broth from draining the cooked cabbage/carrots (in water) and half non-fat milk (did use real butter though). Creamy and delish. I forgot to sprinkle on the paprika. SO SIMPLE BUT GOOD. WE THANK YOU PAULA, AND YOUR GRANDMA!

 
Oct 14, 2012

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 in bigger pieces than grated and thin sliced IT was the PERFECT match! Can't wait to eat the leftovers today~ Thanks again! SOOOOOOOO YUMMMMMY!

 
Oct 24, 2012

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 thing!

 
Jan 09, 2013

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!!!!! I did use chili powder instead of paprika as that is all I had, turned out great. doesn't even need salt which is surprising. I did add a touch of pepper at serving time.

 
Oct 24, 2012

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.

 
Sep 11, 2012

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 served this with 'Grilled Chicken Wings with Sweet Red Chili and Peach Glaze', another AR recipe. These 2 dishes went well together and we had a great dinner. Thanks Paula for sharing your recipe, I'm really glad this recipe got published.

 

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Nutrition

  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 393 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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