The Creamy combination of the cabbage and carrots give full circle to a tunnel of opportunities to add in more flavors. But this one is just of the many casserole recipes in the world that you should try out!
Yields: Makes 8 Servings
Ingredients:
- 2 cubes Chicken bouillon
- 2 cups Water
- 2 pounds Cabbage, sliced thinly
- 2 large Carrots, grated
To make the Cheese Sauce:
- 2 tbsp. Butter
- 2 tbsp. All-purpose flour
- ½ cup milk
- 2 ounces of shredded Cheddar cheese, for a more cheesy taste add in 1 more ounce.
- ¼ tsp. Paprika
Method of Preparation:
1. Preheat the oven to 350°F
2. In a large pot over medium-high heat add in the 2 cups of water with the bouillon and cook the cabbage and carrots in the water until tender, around 20 to 30 minutes.
3. Drain, but reserve the ½ of the cooking liquid for the cheese sauce.
4. Transfer the cabbage and carrots to a large casserole dish or a 8 x 11-inch dish
5. To make the Cheese Sauce: In a sauce pan over medium heat melt the butter and stir in the flour into the melted butter until it forms a “roux”
6. With the reserved liquid add it into the roux and slowly incorporate the milk into the mixture and stir it until smooth.
7. Add the cheese into the mixture and mix until the cheese has melted and it has turned into a thick yellow-orange mixture.
8. Pour the cheese sauce over the top of the cabbage and carrots. Stir it until you coated all the vegetables. Season with paprika.
9. Bake in the preheated oven until the top is golden brown, around 20-30 minutes. Let it rest 5-10 minutes then serve!
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