I was given this recipe by my granny. Even those who dislike cabbage adore this dish.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cubes chicken bouillon
- 2 cups water
- 2 pounds cabbage, sliced into thin strips
- 2 large carrots, grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup milk
- 2 ounces shredded Cheddar cheese, or more to taste
- ¼ teaspoon paprika, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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 8×11-inch casserole dish.
- 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.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 393 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Budget-friendly, healthy, and delicious.
Used mozzarella and cheddar for the cheese sauce. Used coleslaw and carrot mix for the cabbage and carrots. Over all it was a great dinner. Felt like I could have added a can of tomatoes. Maybe next time
Delicious and nutritious meal, thank you!!!
The cheese sauce was incredible, used a swiss gruyere combination. Instead of grating the carrots I just chopped into coins, used vegetable bouillon-so delicious, what a delightful surprise. The sweetness of the carrots worked well with the tang of the cheese sauce! Loved the velvety texture overall and used a smoked Spanish Paprika. Will be making this one again!
This is awesome. I must’ve had a little more cabbage because there wasn’t a lot of water in there so I added some beef broth and when I got done cooking I had about a half a cup of broth. I do think the prep is longer, and instead of grating my carrots I put them in my Cuisinart which made it so much easier and it really taste wonderful!
It wasn’t bad but it was very very plain I could not even taste the cheese, definitely needs more spices, won’t make again
I had some cabbage that needed to be used and found this recipe. Both me and my husband were surprised just how good is was. It was a bit sweet but that was a good thing. We both really enjoyed it and I will make it again.
This dish was amazing. I ended up making a few changes to the sauce only because as written it was a little bland for my taste. I doubled the sauce recipe because I just like a lot of sauce. The only change I made other than doubling it was I added 2 cups of 4 different cheese’s. Cheddar, monterey, colby and parmesan. I also used Better than Bouillon instead of the cubes. The entire dish was scraped clean. Thank you for this recipe!
It came out better than I thought it would. I didn’t want the carrots mushy and the cabbage al dente. I did put it on for about 30 minutes though to get this consistency. Will definitely make again.
I was gifted a FIVE POUND BAG of shredded carrots….So, this was my first recipe to try. It was awesome. I laid a smoked sausage on top as it bakes, and it was so good!
I loved this recipe. I added more chicken bouillon for more flavor. That was the only change. It was delish!!
This was quite good. We are not huge cabbage fans but we were given a head and we didn’t want it to go to waste. It taste like macaroni and cheese but with cabbage and carrots instead of noodles.
I followed the recipe until I got to the very end. Then after I made the cheese sauce, I added one can of white chunk meat chicken and 1/4 of a cup of almond slivers and then poured over my cabbage and carrots and baked in the oven for 20 minutes. I will definitely make this again as it turned out to be perfect for a cool night in Texas the only thing that I like to do different is serve it with a side of white rice.?????
Grandmothers are the best cooks.
Delicious! The only thing I did differently was sprinkle a little garlic powder and some of the shredded cheese on top before baking. Will definitely make again!
Surprised at how good this was!
It was very good and I would definitely make it again. This was my first attempt and wasn’t sure how much cabbage to add, since I didn’t check the weight of my cabbage. The recipe calls for 2 pounds. Upon searching the internet -after the fact- a medium head of cabbage is 2 pounds on average. I didn’t use the entire head of cabbage- which I would definitely do next time.
I cut the recipe in half but otherwise i followed it to a t and its a keeper. I will definitely be making this recipe again.
Yes, we liked it. I found the white sauce tricky & took a long time to do that part. Otherwise it’s easy & delicious. The white sauce is just something I don’t make often & need to brush up on.
This casserole is delicious! However, I did add onion and garlic. Yummy!
First, I forgot to add the cheese to the sauce and I doubled the sauce, but I don’t think I needed to double the sauce. I think the recipe needed more salt. I am giving it a 5 stars because I think it needed the cheese in the sauce and not on top and that was my fault. The recipe was easy and the dish looked nice. Cabbage doesn’t cost too much and it was somewhat healthy. A nice side dish.