Cabbage-Carrot Casserole

Cabbage-Carrot Casserole

42
Paula 181

"My grandmother passed this recipe down to me. People who don't even like cabbage love this dish."

Ingredients

1 h 5 m {{adjustedServings}} servings 107 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
  3. Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. 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.
  4. Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
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Reviews

42
  1. 52 Ratings

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Oh this was absolutely delicious. I did halve the recipe for the two of us and baked it in an 8 x 8 dish. Wow, it was soooo good. Served it with Best City Chicken (AR) and steamed, buttered r...

I made this casserole for the first time January 2012, when it was still a "personal" recipe that Paula so graciously shared back then. This was my Review, as follows: "CABBAGE-CARROT CASSEROLE”...

OH MY GOSH! Thank your grandmother for passing this one on! It was SO DELCIOUS! I have a new favorite! Everyone love love loved it! I made it to accompany bbq ribs and baked potatos. I left in i...