64 Ratings
  • 5 Rating Star 42
  • 4 Rating Star 17
  • 3 Rating Star 3
  • 1 Rating Star 2

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

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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.

  • Bake in preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts

107.09 calories; 4.31 g protein; 10.93 g carbohydrates; 3.42 g dietary-fiber; 5.25 g sugars; 5.77 g fat; 3.57 g saturated-fat; 16.45 mg cholesterol; 3344.48 IU vitamin-a-iu; 1.36 mg niacin-equivalents; 0.18 mg vitamin-b6; 42.7 mg vitamin-c; 58.4 mcg folate; 125.61 mg calcium; 0.77 mg iron; 21.34 mg magnesium; 290.06 mg potassium; 393.4 mg sodium; 0.1 mg thiamin; 51.93 calories-from-fat; 38 percent-of-calories-from-carbs; 46 percent-of-calories-from-fat; 15 percent-of-calories-from-protein; 28 percent-of-calories-from-sat-fat


Reviews (55)

Read All Reviews

Most helpful positive review

Anonymous
08/22/2012
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!!
(40)

Most helpful critical review

Anonymous
07/07/2015
Didn't like this
(1)
64 Ratings
  • 5 Rating Star 42
  • 4 Rating Star 17
  • 3 Rating Star 3
  • 1 Rating Star 2
Anonymous
08/22/2012
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!!
(40)
Anonymous
05/06/2018
Originally first made on 1/22/2012... - 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... Thank you Paula and your grandma for this recipe!!
(32)
Anonymous
10/14/2012
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!
(21)
Anonymous
01/29/2015
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 the sauce w/1 TBSP each of olive oil and butter before baking I sprinkled the top with a few TBSP of panko crumbs that had been mixed with a drizzle of olive oil. I baked the casserole in a 7X11 pyrex dish for just under 20 minutes. Make sure you drain the cabbage and carrots really well before placing in the baking dish as they hold a lot of water. I put mine in a large wire strainer and pressed out any remaining liquid with the back of a serving spoon.
(6)
Anonymous
09/11/2012
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.
(5)
Anonymous
10/24/2012
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!
(5)
Anonymous
10/24/2012
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.
(5)
Anonymous
01/09/2013
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.
(4)
Anonymous
10/31/2014
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!
(4)