This old family cabbage-carrot casserole recipe from my grandmother delivers a Cheddar cheesy side dish full of thinly sliced cabbage and grated carrot.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
107 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.
Step 3
Dissolve bouillon cubes in water in a large pot over medium-high heat. Add cabbage and carrots; cook until tender, 20 to 30 minutes. Drain; reserve ½ cup cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
Step 4
Melt butter in a saucepan over medium heat; stir in flour until hot, about 1 minute. Stir in reserved cooking liquid and milk until smooth. Add Cheddar cheese; cook and stir until cheese is melted and mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
Ingredients
2 tablespoons all-purpose flour
2 tablespoons butter
2 cups water
2 cubes chicken bouillon
2 large carrots, grated
2 pounds cabbage, sliced into thin strips
2 ounces shredded Cheddar cheese, or more to taste
