I have been visiting the SouthernLiving.com site a lot these days, they feature lots of classic recipes which I remember from when I was little having dinner at my Grandma’s home. I find great recipes using ingredients from my CSA share, and this one I find useful for prepping then freezing for later when you are pressed for time and need to place dinner on the table with the least amount of effort. You can find this recipe here - enjoy!
Cabbage Casserole
Active: 20 mins
Total: 40 mins
Yield: Serves 8 (serving size: about 1 1/2 cups)
Ingredients
Ingredient Checklist
5 tablespoons (2 1/2 oz.) salted butter, divided
1 medium (2 lb.) cabbage, shredded (about 10 cups)
1 cup chopped celery (about 2 stalks)
2 medium-size yellow onions, chopped (about 2 1/2 cups)
1 garlic clove, chopped (about 1 tsp.) or to taste
Cooking spray
2 tablespoons all-purpose flour
1 1/2 cups evaporated milk (from 1 12-oz. can)
Dash of Worcestershire sauce
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
4 ounces Parmesan cheese, grated (about 1 cup), divided
1/3 cup dry breadcrumbs
Ingredient Checklist
5 tablespoons (2 1/2 oz.) salted butter, divided
1 medium (2 lb.) cabbage, shredded (about 10 cups)
1 cup chopped celery (about 2 stalks)
2 medium-size yellow onions, chopped (about 2 1/2 cups)
1 garlic clove, chopped (about 1 tsp.) or to taste
Cooking spray
2 tablespoons all-purpose flour
1 1/2 cups evaporated milk (from 1 12-oz. can)
Dash of Worcestershire sauce
1 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
4 ounces Parmesan cheese, grated (about 1 cup), divided
1/3 cup dry breadcrumbs
Directions
Step 1
Preheat oven to 350˚F. Melt 2 tablespoons of the butter in a large skillet set over medium. Add cabbage, celery, onions, and garlic, and cook, stirring often, until tender, 10 to 15 minutes. Transfer to a 3-quart lightly greased (with cooking spray) baking dish.
Step 2
Melt 2 tablespoons of the butter in a medium saucepan over medium; whisk in flour, and cook, whisking constantly, until smooth and thick, about 1 minute. Gradually add milk to saucepan, whisking constantly to remove any clumps. Cook, whisking constantly, until thickened and smooth, about 3 minutes. Remove from heat, and whisk in Worcestershire, salt, pepper, and 1/2 cup of the Parmesan until smooth. Pour sauce over cabbage mixture.
Step 3
Place remaining 1 tablespoon butter in microwavable bowl, and microwave on HIGH until melted, about 30 seconds. Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined. Sprinkle breadcrumb mixture evenly over cabbage.
Step 4
Bake in preheated oven until casserole is bubbly and breadcrumbs are golden, 20 to 25 minutes.
Step 1
Preheat oven to 350˚F. Melt 2 tablespoons of the butter in a large skillet set over medium. Add cabbage, celery, onions, and garlic, and cook, stirring often, until tender, 10 to 15 minutes. Transfer to a 3-quart lightly greased (with cooking spray) baking dish.
Step 2
Melt 2 tablespoons of the butter in a medium saucepan over medium; whisk in flour, and cook, whisking constantly, until smooth and thick, about 1 minute. Gradually add milk to saucepan, whisking constantly to remove any clumps. Cook, whisking constantly, until thickened and smooth, about 3 minutes. Remove from heat, and whisk in Worcestershire, salt, pepper, and 1/2 cup of the Parmesan until smooth. Pour sauce over cabbage mixture.
Step 3
Place remaining 1 tablespoon butter in microwavable bowl, and microwave on HIGH until melted, about 30 seconds. Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined. Sprinkle breadcrumb mixture evenly over cabbage.
Step 4
Bake in preheated oven until casserole is bubbly and breadcrumbs are golden, 20 to 25 minutes.
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