cabbage and carrot casserole

Ingredients

• CASSEROLE
• 3 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 2 cups yellow onions, diced
• 1/2 cup celery, diced
• ground Himalayan pink salt, to taste
• 6 cups green cabbage, sliced into thin strips
• 3 cups carrots, shredded
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 3 large cloves garlic, pressed
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon lemon zest
• CHEDDAR CHEESE SAUCE
• 3 tablespoons butter
• 3 tablespoons unbleached all-purpose flour
• 1 3/4 cups milk, warm
• 1 pinch white pepper (substitute black or mixed peppercorns if desired)
• 1 pinch pinch ground Himalayan pink salt
• 1/4 teaspoon mild paprika
• 1/4 teaspoon mustard powder
• 1 1/2 cups sharp cheddar cheese, grated
• TOPPING
• 1 cup panko bread crumbs
• 1/4 cup butter, melted
• 1/2 teaspoon hot paprika (substitute smoked paprika), or as needed
• 1 tablespoon fresh chopped parsley, for garnish