This easy cabbage recipe is a flavorful au gratin style casserole cooked with butter and a creamy sauce. Before baking, the casserole is topped with cheddar cheese and buttery breadcrumbs.
- 1 medium head cabbage, sliced thin
- 10 tablespoons (5 ounces) unsalted butter, divided
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 4 cups milk
- 2 cups shredded cheddar cheese
- 1 cup breadcrumbs
Boil sliced cabbage in a large saucepan of boiling salted water for 3 to 4 minutes.
Drain and add 2 tablespoons butter; set aside.
In a small saucepan, melt 6 tablespoons butter; stir in flour, salt, and pepper until smooth. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened and bubbly.
In a greased 3-quart or 13 x 9 x 2-inch pan, layer half of drained cabbage, pour half of the cream sauce, then the rest of the cabbage and cream sauce on the top.
Sprinkle the top with the shredded cheese.
Melt remaining 2 tablespoons butter and toss with breadcrumbs; sprinkle over the cheese layer.
Bake uncovered in a 350 F oven for about 40 to 45 minutes. Serves 10 to 12.