Baked Creamed Cabbage
Recipe: #15251
October 26, 2014
Categories: Side Dishes, Cabbage, Brunch, Mothers Day, Potluck, St Patricks Day, Sunday Dinner, No Eggs, Vegetarian, Milk, Cobblers/Tarts, Kosher Dairy, Vegetarian Dinner, 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 is 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 by Step Method
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
No special items needed.
1 Reviews
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