cabbage-carrot casserole

cabbage-carrot casserole
  • 2 cubes chicken bouillon
  • 2 cups water
  • 2 pounds cabbage, sliced into thin strips
  • 2 large carrots, grated
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 2 ounces shredded Cheddar cheese, or more to taste
  • 1/4 teaspoon paprika, or to taste



  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.

03/23/2017
cabbage-carrot casserole, Carrots recipe PT10M PT2H 6 435 calories
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