Cabbage Casserole

Nancy Allen


This is a good casserole that I usually serve with glazed ham steaks and green beans.


★★★★★ 1 vote

8-10 servings
10 Min
45 Min
Stove Top


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  • 1 medium
    cabbage, cut into thin wedges
  • 1/2 c
  • 1/4 c
    butter or margarine
  • 1/4 c
    all purpose flour
  • 2 c
  • 1/2 tsp
  • 1/2 tsp
  • 2/3 c
    shredded chedder cheese
  • 1/2 c
    chopped green pepper
  • 1/2 c
    chopped onion
  • 1/2 c
  • 1 Tbsp
    chili sauce

How to Make Cabbage Casserole


  1. Combine cabbage wedges and water in a dutch oven; bring to a boil. Cover; reduce heat and simmer 15 minutes.
  2. Drain well; place cabbage wedges in an ungreased 13x9 inch baking dish.
  3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper; pour over cabbage. Bake, uncovered, at 375 for 15 minutes.
  4. Combine cheese and remaining 4 ingredients in a small bowl; stir well. Spread over cabbage. Bake 10 more minutes. Serve hot. 8 Servings.

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About Cabbage Casserole

Course/Dish: Side Casseroles
Main Ingredient: Pork
Regional Style: German
Other Tag: Quick & Easy

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