dry county cabbage casserole
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Cabbage offers so many side dish options it should receive a diversity award. Country cooks make sweet relishes, creamy casseroles, kraut, and gallons of slaw from this humble vegetable that unfortunately never makes it onto the fashionable foods list. If your not a fan try this creamy casserole, I've converted many cabbage doubters with this very old-fashioned recipe.
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yield
serving(s)
prep time
25 Min
cook time
30 Min
method
Bake
Ingredients For dry county cabbage casserole
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12 csliced cabbage (cut into 1/4 inch slices)
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1 stickbutter, divided
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1 lgonion, chopped
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1 mdbell pepper (any color), chopped
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6 Tbspall purpose flour
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3 cwhole milk
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salt and pepper, to taste
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1 cgrated cheddar cheese
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1 ccornbread crumbs, cracker crumbs, or coarse bread crumbs
How To Make dry county cabbage casserole
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1Heat the oven to 350. Grease a 9 x 13 inch baking dish.
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2Bring a large pot of salted water to a boil. Add the cabbage and cook until tender but still bright green, 7 to 10 minutes. Drain well in a colander and set aside.
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3Heat 6 tablespoons of the butter in a medium saucepan over medium-low heat. Add the onion and bell pepper and cook until the vegetables are tender, 7 to 10 minutes.
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4Stir in the flour and blend well, cooking and stirring about 1 minute to allow the flour to cook in the butter.
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5Add the milk and stir until smooth. Cook, stirring constantly, over medium heat until thick and bubbly.
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6Remove from the heat. Season with salt and pepper, to taste. Stir in the cheese until it is melted.
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7Place the drained cabbage in the prepared dish. Pour the cheese sauce over the cabbage. Stir to evenly coat the cabbage with the sauce.
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8Top with the crumbs and dot with the remaining 2 tablespoons of butter. Bake for 30 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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