BLUE GOOSE FARM ~ Nicktown, PA

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Cabbage Carrot Casserole

1 14 oz. can chicken broth

4 C cabbage, thinly sliced or shredded

1 C carrot, grated

1/2 C onion, cut in half then thinly sliced

3 T butter

3 T flour

1/2 C milk

1/2 C shredded cheddar cheese

salt and pepper to taste

1/4 t paprika

Preheat oven to 350 degrees F

In a large pot, heat chicken broth over medium-high heat. Cook cabbage and carrots until tender, 20 - 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8 x 8-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. Season with salt and pepper.  Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.

Bake 20 - 30 minutes.

 

 

 

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