How to Make Cabbage-Carrot Casserole - A Step-by-Step Guide

Looking for a delicious and healthy casserole dish to add to your weekly meal rotation? Look no further than this amazing Cabbage-Carrot Casserole recipe. Packed full of nutritious ingredients and bursting with flavor, this dish is sure to become a family favorite.

What sets this recipe apart is its simplicity. With just a handful of basic ingredients, you can create a mouthwatering casserole that will leave everyone asking for seconds. Plus, it's a great way to sneak in some extra ve...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 8 servings

  • 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 8x11-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

    107 cal.

    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 17mg
    • Sodium: 393mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 43mg
    • Calcium: 126mg
    • Iron: 1mg
    • Potassium: 290mg