Betty demonstrates how to make Sharp Cheese Cabbage Casserole. This is a great side dish for a St. Patrick's Day meal. It would be wonderful as an accompaniment for sliced corned beef or corned beef sandwiches.
|Head cabbage||1 Medium (cut into chunks)|
|Salt||1 Teaspoon (for cooking cabbage)|
|Melted butter||1/4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Velveeta cheese||8 Ounce|
|Salt||1 Teaspoon (for cheese sauce)|
|Ground black pepper||1/4 Teaspoon|
|Crushed ritz crackers||1 Cup (16 tbs)|
Fill a large pot halfway full with water.
Bring to a boil and add 1 teaspoon salt.
Place cabbage chunks in boiling salted water and cook until fork-tender, about 10 minutes.
Drain cooked cabbage and place it evenly in a 13-inch by 9-inch by 2-inch baking dish.
Place butter, milk, cheese, salt, and pepper In a medium-sized pot. Heat over medium-low heat until cheese is melted.
Pour cheese mixture evenly over cooked cabbage chunks.
Bake at 375 degrees (F) for 10 minutes.
Sprinkle Ritz cracker crumbs evenly over top. Return to a 375 degree (F) oven and bake for an additional 10 minutes.
The casserole should be bubbly and beginning to brown. Remove from oven.
Serve with sliced corned beef.
Serving size Complete recipe
Calories 1548Calories from Fat 839
% Daily Value*
Total Fat 94 g144.6%
Saturated Fat 52 g260%
Trans Fat 0 g
Sodium 8364 mg348.5%
Total Carbohydrates 119 g39.7%
Dietary Fiber 14 g56%
Sugars 53 g
Protein 65 g130%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet