Dry County Cabbage Casserole
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- 12 c
- sliced cabbage (cut into 1/4 inch slices)
- 1 stick
- butter, divided
- 1 large
- onion, chopped
- 1 medium
- bell pepper (any color), chopped
- 6 Tbsp
- all purpose flour
- 3 c
- whole milk
- salt and pepper, to taste
- 1 c
- grated cheddar cheese
- 1 c
- cornbread crumbs, cracker crumbs, or coarse bread crumbs
1Heat the oven to 350. Grease a 9 x 13 inch baking dish.
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.
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.
4Stir in the flour and blend well, cooking and stirring about 1 minute to allow the flour to cook in the butter.
5Add the milk and stir until smooth. Cook, stirring constantly, over medium heat until thick and bubbly.
6Remove from the heat. Season with salt and pepper, to taste. Stir in the cheese until it is melted.
7Place the drained cabbage in the prepared dish. Pour the cheese sauce over the cabbage. Stir to evenly coat the cabbage with the sauce.
8Top with the crumbs and dot with the remaining 2 tablespoons of butter.
Bake for 30 minutes.