Scalloped Cabbage Casserole
|Thinly sliced cabbage||8 Cup (128 tbs)|
|Carrots||2 Large, shredded|
|Onion||1 Medium, finely chopped|
|Butter/Margarine||5 Tablespoon (Divided)|
|All purpose flour||3 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded process american cheese||6 Ounce (1 1/2 Cups)|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Dried marjoram||1 Teaspoon|
|Dried thyme||1 Teaspoon|
Cook the cabbage and carrots in boiling salted water until crisp-tender.
Meanwhile, in a saucepan, saute the onion in 3 tablespoons of butter until tender.
Stir in 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.
In a small skillet, melt remaining butter.
Add 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.