Baked Creamed Cabbage
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #15251
October 26, 2014
Categories: Dinner, Side Dishes, Dairy, Vegetables, Cabbage, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Entertaining, Fall/Autumn, Mother's Day, Potluck, St. Patrick's day, Sunday Dinner, Winter, No Eggs, Vegetarian, Milk, Cobblers/Tarts, Spring, Kosher Dairy more
"I love cooked vegetables, hubby loves fresh...that reminds me of a nursey rhyme! Anyway, this is a wonderful dish for family or company. You can make it ahead and bake right before dinner. Adapted from Marie at fooddotcom."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (208.2 g)
- Calories 145.3
- Total Fat - 8.2 g
- Saturated Fat - 4.9 g
- Cholesterol - 22 mg
- Sodium - 582.5 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 3.3 g
- Sugars - 7.7 g
- Protein - 4.2 g
- Calcium - 124 mg
- Iron - 0.7 mg
- Vitamin C - 43 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 325 degrees and grease a 1 1/2 quart casserole dish.
Step 2
Bring water to a boil in saucepan with salt. Place cabbage in boiling water and cook for 9 minutes. Remove cabbage and drain well. Place in dish.
Step 3
Meanwhile, saute onion in butter over medium heat until translucent. Add flour to onions, cooking a few minutes until flour turns golden.
Step 4
Whisk in milk, a little at a time, stirring as you go, until sauce thickens. You may need to turn heat up to medium-high for this step.
Step 5
Remove from heat and stir in seasonings. Taste and adjust seasonings. Pour over cabbage and sprinkle with breadcrumbs. Bake for 15 minutes or until crumbs are brown.
Tips & Variations
No special items needed.
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