Cabbage Casserole
Layered casserole of shredded cabbage, vegetables, and creamy sauce baked until tender. Assembled in a single dish and baked until hot and lightly golden on top.
Ingredients
Method
Preheat oven to 350°F. Shred cabbage into 1/4-inch ribbons, discarding the core. Dice the onion; peel, slice, and chop the carrot and celery. Mince the garlic.
Melt butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes.
Gradually whisk in vegetable broth and heavy cream until smooth. Bring to a gentle simmer and cook for 3 minutes until slightly thickened.
Remove from heat. Stir in grated Parmesan, minced garlic, salt, black pepper, and paprika. Taste and adjust seasoning as needed.
Spread 1/3 of the shredded cabbage evenly on the bottom of a 9×13 inch baking dish.
Layer 1/2 of the diced onion, carrot, and celery over the cabbage.
Pour 1/3 of the sauce over the vegetable layer. Repeat with another 1/3 of cabbage, the remaining vegetables, and another 1/3 of sauce.
Top with the final 1/3 of cabbage and the remaining sauce. Smooth the top evenly.
Bake uncovered for 40–45 minutes, until the cabbage is tender and the sauce is bubbling at the edges. The top will be lightly golden.
Allow the casserole to rest for 5 minutes before serving. Divide into 6 portions.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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