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Scalloped Cabbage Casserole

Country.Chef's picture
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.
Repeat layers.
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.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1737 Calories from Fat 961

% Daily Value*

Total Fat 109 g168.3%

Saturated Fat 67.9 g339.7%

Trans Fat 0 g

Cholesterol 312.3 mg104.1%

Sodium 4385.1 mg182.7%

Total Carbohydrates 139 g46.4%

Dietary Fiber 28 g112.1%

Sugars 41.5 g

Protein 62 g124.2%

Vitamin A 574% Vitamin C 390.9%

Calcium 194.8% Iron 102.1%

*Based on a 2000 Calorie diet

Scalloped Cabbage Casserole Recipe