Best Scalloped Cabbage Casserole Recipes

SCALLOPED CABBAGE CASSEROLE

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

SCALLOPED CREAMY CABBAGE CASSEROLE

Steps:

• In a large saucepan, cook cabbage in boiling salted water for 4-5 minutes or until almost tender; drain. In a smaller saucepan, saute onions and green pepper in butter until tender. Combine cabbage, onion-pepper mixture, cheese and 1-1/2 cups of croutons. , Spoon into a 13x9-in. baking dish. Pour milk or cream overall; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

SCALLOPED CABBAGE CASSEROLE

Steps:

• In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
• In a sauce pan, melt butter over medium heat; saute onions until tender.
• Add in flour, salt, and pepper; stir and cook until bubbly.
• Gradually add milk; cook and stir until thickened.
• Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
• Top with half of the sauce.
• Sprinkle with half of the cheese; repeat layers.
• In a smaller skillet, melt remainder of butter.
• Add bread crumbs, marjoram, and thyme.
• Cook, stirring, until lightly browned.
• Sprinkle over casserole.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.

CHEESY SCALLOPED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400F; lightly brush the inside of a 1.5-quart casserole dish with oil.
• Add the oil to a medium saucepan over medium-low heat; once hot, add the cabbage and onion and cook (covered) until the vegetables are softened but not browned, about 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
• Whisk in the vegetable stock, cream cheese, salt, pepper, and half of the cheddar, stirring until smooth. Pour the mixture into the prepared casserole dish and top with the remaining half of the cheddar..
• Cover the dish and bake until the casserole is bubbling throughout, about 20 to 25 minutes.
• Serve warm.

SCALLOPED CABBAGE CASSEROLE RECIPE

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.
• Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers.
• In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.
• Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.
• Yield: 8-10 servings.
• Originally published as Scalloped Cabbage Casserole in Country Extra
• January 1996, p49
• Nutritional Facts
• serving (1 each) equals 193 calories, 13 g fat (8 g saturated fat), 36 mg cholesterol, 538 mg sodium, 14 g carbohydrate, 2 g fiber, 7 g protein.
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