My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
107 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 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.
Step 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.
Step 4
Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Ingredients
½ cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
2 cups water
2 cubes chicken bouillon
2 large carrots, grated
¼ teaspoon paprika, or to taste
2 pounds cabbage, sliced into thin strips
2 ounces shredded Cheddar cheese, or more to taste
