Cabbage-Carrot Casserole

Cabbage-Carrot Casserole

34 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Paula
Recipe by  Paula

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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 (34)

Rate This Recipe
Judy in Delaware
33

Judy in Delaware

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 rice. We both really enjoyed the combination, and I KNOW this will be made again and again. Thanks, Paula!!

Sue, aka Ethel's daughter
28

Sue, aka Ethel's daughter

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 CASSEROLEā€ ~ We BOTH really liked this casserole! My husband does not usually comment, but he did this time. I used freshly grated Colby-jack cheese for the cheese sauce (good) because that is all I had, but would also like to try mild cheddar as Paula suggested. Nice to find a new recipe that is a keeper. I did NOT use chicken broth. For the cheese sauce, I used half reserved broth from draining the cooked cabbage/carrots (in water) and half non-fat milk (did use real butter though). Creamy and delish. I forgot to sprinkle on the paprika. SO SIMPLE BUT GOOD. WE THANK YOU PAULA, AND YOUR GRANDMA!

bggv62
21

bggv62

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 in bigger pieces than grated and thin sliced IT was the PERFECT match! Can't wait to eat the leftovers today~ Thanks again! SOOOOOOOO YUMMMMMY!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 5.8 g
  • 9%
  • Carbs
  • 10.9 g
  • 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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