cabbage and carrot casserole

Ingredients For cabbage and carrot casserole

• CASSEROLE
• 3 Tbsp

  unsalted butter
• 1 1/2 Tbsp

  olive oil
• 2 c

  yellow onions, diced
• 1/2 c

  celery, diced
• ground Himalayan pink salt, to taste
• 6 c

  green cabbage, sliced into thin strips
• 3 c

  carrots, shredded
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 3 lg

  cloves garlic, pressed
• 1 tsp

  dried basil leaves
• 1 tsp

  dried oregano
• 1/2 tsp

  lemon zest
• CHEDDAR CHEESE SAUCE
• 3 Tbsp

  butter
• 3 Tbsp

  unbleached all-purpose flour
• 1 3/4 c

  milk, warm
• 1 pinch

  white pepper (substitute black or mixed peppercorns if desired)
• 1 pinch

  pinch ground Himalayan pink salt
• 1/4 tsp

  mild paprika
• 1/4 tsp

  mustard powder
• 1 1/2 c

  sharp cheddar cheese, grated
• TOPPING
• 1 c

  panko bread crumbs
• 1/4 c

  butter, melted
• 1/2 tsp

  hot paprika (substitute smoked paprika), or as needed
• 1 Tbsp

  fresh chopped parsley, for garnish