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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cabbage Carrot Casserole Recipe

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This recipe for Cabbage Carrot Casserole is from "Cookspiration", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cubes chicken or vegetable bouillon
2 cups water
2 lbs cabbage, sliced into thin strips
2 large carrots, grated
2 Tbsps butter
2 Tbsps flour
1/2 cup milk
2 oz shredded cheddar cheese
1/4 tsp paprika
Directions:
Directions:
Preheat oven to 350º F
Dissolve bouillon cubes in water in a large pot over med-high heat. Cook cabbage and carrots in the seasoned water until tender, 20-30 mins. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8"x11" casserole dish.
Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minute. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
Bake until hot and bubbly, 20-30 mins.
Serve with a sprig of fresh parsley.
Personal Notes:
Personal Notes:
A "Hunky" side dish. Sure the house may smell of cabbage, but I guarantee this is a keeper of a recipe.

 

 

 

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