Cabbage Casserole

Cabbage Casserole is a easy facet dish that turns on a regular basis cabbage into one thing scrumptious. Tender cabbage, creamy cheddar cheese sauce, and a buttery, seasoned breadcrumb topping make this a scrumptious facet dish for oven-baked pork chops or roast chicken.

taking a spoonful of Cabbage Casserole out of the casserole dish.

Holly’s Recipe Highlights: Cabbage Casserole

Taste: Creamy and tacky with tender, delicate cabbage, savory onion, and a buttery, crispy breadcrumb topping.
Instruments: A small saucepan and a 2-quart casserole.
Time-Saver: Use pre-shredded inexperienced cabbage and cheddar cheese to avoid wasting prep time.

Holly preparing an onion

Complete Time:: 1 hr 2 minutes
Serves:: 8

Ingredient Notes

cabbage , seasoned bread crumbs , onion , butter , flour , cheese , salted butter , milk , salt and pepper with writing to make Cabbage Casserole.

Inexperienced Cabbage: Use about 8 cups of thinly sliced cabbage, minimize roughly ¼ inch thick, and take away the agency core so the cabbage cooks evenly and turns into tender.
All-Function Flour: Thickens the milk to create a creamy cheese sauce that coats the cabbage.
Entire Milk: Provides the cheese sauce a wealthy, creamy texture with out the necessity for heavy cream.
Cheddar Cheese: Use freshly shredded cheddar for a clean, creamy sauce and a flavorful topping. Sharp cheddar provides the casserole a stronger cheese taste, whereas delicate cheddar has a gentler style.
Seasoned Breadcrumbs: Add a savory taste and a golden, crispy topping when tossed with melted butter and cheddar cheese.

Ideas for Tender Cabbage

Use the Proper Dish: Use a 2-quart casserole dish and place it on a baking sheet if the uncooked cabbage is piled excessive, as it’s going to shrink because it bakes.
A Clean Sauce: Add the milk a bit at a time whereas whisking to maintain the sauce clean. Then deliver the sauce to a low boil and prepare dinner for 1 minute to permit the flour to thicken it.
Add the Cheese Off the Warmth: Take away the saucepan from the warmth earlier than stirring within the cheddar to assist it soften easily.
Examine for Tenderness: Pierce the cabbage close to the middle with a fork to verify it’s tender, not simply browned on prime.
Shield the Topping: If the breadcrumbs brown earlier than the cabbage is tender, loosely cowl the dish with foil for the rest of the baking time.

Save the Leftovers

Hold leftovers in an hermetic container within the fridge for as much as 4 days.
To reheat, cowl the casserole with foil, then bake for 15 to twenty minutes in a 350°F oven or till heated via. Take away the foil for the previous few minutes to crisp up the topping.

Freezing is just not really useful.

Comforting Sides for Sunday Dinner

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook dinner Time 52 minutes

Complete Time 1 hour 2 minutes

Preheat the oven to 350°F. Grease a 2-quart casserole dish.
Reduce out the cabbage core and discard it. Thinly slice the cabbage, about ¼-inch thick. Toss the onion and cabbage collectively within the ready casserole dish.

The casserole dish shall be very full, nearly overflowing, however the cabbage will bake down within the oven. Place it on a baking sheet to catch any spills.

In a small saucepan, mix the butter and flour over medium warmth. Cook dinner for 1 minute. Whisk within the milk, a bit bit at a time, stirring till clean. Flip the warmth as much as medium-high and convey to a low boil whereas whisking. Cook dinner for 1 minute.
Take away from the warmth and stir in 1½ cups cheese, salt, and pepper. Pour the cheese sauce over the cabbage.
In a small bowl, mix bread crumbs, melted butter, and the remaining ½ cup of cheese. Sprinkle over the casserole.
Bake 50 to 60 minutes or till the cabbage is tender.

Hold leftovers in an hermetic container within the fridge for as much as 4 days.

Vitamin info supplied is an estimate and can differ based mostly on cooking strategies and types of substances used.

Course Facet Dish

Delicacies American

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This old school recipe is customized from a cookbook from the 60’s/70’s.