Name: Cabbage-Carrot Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken bouillon - 2 cubes; Water - 2 cups; Cabbage, sliced into thin strips - 2 pounds; Carrots, grated - 2 large; Butter - 2 tablespoons; All-purpose flour - 2 tablespoons; Milk - ½ cup; Shredded Cheddar cheese, or more to taste - 2 ounces; Paprika, or to taste - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cabbage-Carrot Casserole

1. Chicken bouillon - 2 cubes

2. Water - 2 cups

3. Cabbage, sliced into thin strips - 2 pounds

4. Carrots, grated - 2 large

5. Butter - 2 tablespoons

6. All-purpose flour - 2 tablespoons

7. Milk - ½ cup

8. Shredded Cheddar cheese, or more to taste - 2 ounces

9. Paprika, or to taste - ¼ teaspoon

How to cook deliciously - Cabbage-Carrot Casserole

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

Bake in preheated oven until hot and bubbly, 20 to 30 minutes.