CREAMY CHEESY CABBAGE CASSEROLE WITH RITZ CRACKERS
Cabbage casserole with a creamy sauce and cheesy cracker topping. This cabbage casserole recipe is perfect for any large get together and is a great side dish. Goes great with ham and turkey!
Provided by Anne Clark
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Rinse head of cabbage under cool water first. Chop the cabbage into 1-inch squares or strips. Discard the hard core and end piece. READ RECIPE NOTES (A & B) BELOW.
- Place cabbage and chopped onion into a large casserole dish (9 x 13). Pour half a stick of melted butter over the cabbage. Mix well.
- Mix the soup, mayonnaise, salt, pepper, and cayenne in a bowl. A whisk works well for this.
- Pour into the casserole dish and mix well with the cabbage.
- Mix the crushed crackers and cheese and pour on top of the soup mixture.
- Drizzle the remaining 1/2 stick melted butter on top of the cracker and cheese mixture. Bake at 350F for 30-40 minutes or until the cracker topping is crispy browned.
Nutrition Facts : ServingSize 4.7 oz, Carbohydrate 16 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 17 mg, Sodium 349 mg, Fiber 3 g, Sugar 5 g, Calories 223 kcal, UnsaturatedFat 11 g
CREAMY CREAMED CABBAGE
A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!
Provided by Michele O'Sullivan
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
- In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
- In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
- Bake approximately 30 minutes, until sauce and cheese are bubbly.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 13.5 g, Cholesterol 34.1 mg, Fat 10.2 g, Fiber 3.9 g, Protein 9.9 g, SaturatedFat 6.4 g, Sodium 406.2 mg, Sugar 6.9 g
CABBAGE WITH CHEESE SAUCE BY FREDA
With Wedges of cabbage or Brussel Sprouts, and this cheese sauce these vegies will have you eagerly asking for more. I came across this idea after making this for Broccoli and Califlour, and we loved it. So it ventured onto my Cabbage dish. Enjoy this Recipe with Your Summer Garden Vegies.
Provided by FREDA GABLE
Categories Vegetables
Time 25m
Number Of Ingredients 10
Steps:
- 1. First; Make the White Sauce. In the skillet used for the Bacon over "Med. Heat", Melt the Butter with bacon drippings NOTE:(use 1/4 C fat total, including bacon drippings) Stir in the Flour, Blend well to make a paste. Gradually pour in the milk Stirring constantly. Continue to cook and stir until sauce is thickened and smooth; add salt and pepper to taste. Set aside
- 2. 2nd: Cut cabbage into wedges and cook covered in a small amount of salted water, until tender about 10 min. (or cook brussel sprouts in salted water till tender.)
- 3. Add: over Med Heat, Cheese to the sauce mixtue, Heat until melted. Place drained cabbage or Brussel Sprouts in a serving bowl or platter; Cover with Cheese sauce, Then Sprinkle with crumbled bacon. Serves 4 ENJOY.
CHEESY CABBAGE CASSEROLE
Make and share this Cheesy Cabbage Casserole recipe from Food.com.
Provided by Wildflour
Categories Greens
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook cabbage 5-7 minutes in salted water, drain well.
- Combine soup, milk, cheese, salt and pepper in large bowl.
- Microwave til cheese melts and is creamy. Stir occasionally.
- Fold in cabbage.
- Pour into 1-1/2 quart casserole dish.
- Mix cracker crumbs and melted butter.
- Sprinkle evenly over top.
- Bake in 350º over for 30-40 minutes til bubbly.
Nutrition Facts : Calories 276.6, Fat 19.5, SaturatedFat 9.1, Cholesterol 40.9, Sodium 1100.1, Carbohydrate 23.2, Fiber 3.9, Sugar 6.3, Protein 4.8
CABBAGE WEDGES WITH CHEESE SAUCE
We celebrate St Patrick's Day with a big meal each year and cabbage usually plays some part in the feast. One year, a guest brought this cabbage dish to share and it was a big hit. She originally found the recipe in an issue of Taste of Home magazine. The chili sauce called for in this recipe is not particularly spicy (although hot versions are also sold) and is usually sold in a bottle in the ketchup aisle in US supermarkets. The brand I most often have used is Heinz.
Provided by HeatherFeather
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
- Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
- Drain and remove the core, then set wedges in a greased 9x13" casserole.
- For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
- Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
- Add milk slowly, whisking, then cook and stir until sauce thickens.
- Pour over cabbage.
- Bake, uncovered, at 375 F for 15 minutes.
- Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.
POTATO CABBAGE CASSEROLE WITH CHEDDAR AND BACON
Potato Cabbage Casserole with Cheddar and Bacon is a hearty homestyle budget-friendly side dish for simply roasted meat or poultry. When paired with a salad, it makes a satisfying vegetarian main dish when using veggie bacon.
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Potatoes
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Spray a 13 x 9-inch baking pan with cooking spray and set aside.
- Place the sliced potatoes in a large saucepan and fill to cover with water. Add 1 tablespoon salt. Bring to a boil and cook 5-7 minutes or until you can easily pierce the potatoes with a knife, being careful to not overcook. Drain in a colander and rinse with cold water to cool.
- Meanwhile, place the bacon in a large saute pan and cook 5-7 minutes over medium-high heat until crisp. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings and discard any dark, overcooked bits.
- Add 2 tablespoons butter to the bacon drippings and add the onion. Cook over medium heat until beginning to soften, approximately 4-5 minutes.
- Add the cabbage and continue cooking another 4-5 minutes or until cabbage is softened. Remove from the heat.
- In the large saucepan you cooked the potatoes in, melt the remaining 2 tablespoons butter over medium heat.
- Add the flour and cook 1-2 minutes. Slowly add the milk or milk and half-and-half, whisking constantly. Bring to a simmer and cook 3-5 minutes or until thickened. (It won't be terribly thick--the cheese will thicken it some more.)
- Add the cheese and whisk constantly until the cheese is melted. Remove from the heat. Stir in the dry mustard and sour cream. Add to the pan the cabbage is in and stir to combine. Add salt and black pepper to taste along with the bacon.
- Begin layering as follows:--1/3 of the cabbage mixture--Half the potatoes--1/3 of the cabbage mixture--Remaining potatoes--Remaining cabbage
- Top with crumbled french-fried onions.
- Cover with aluminum foil and bake 40-45 minutes. Remove the foil and continue baking until bubbling and heated through approximately another 15 minutes.
- Garnish with chopped fresh chives.
Nutrition Facts : ServingSize 1, Calories 359 kcal, Carbohydrate 33 g, Protein 13 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 273 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 5 g
CABBAGE CASSEROLE WITH CHEDDAR CHEESE
Cabbage casserole recipe is cooked with butter and a creamy sauce then topped with cheddar cheese and buttery breadcrumbs.
Provided by Diana Rattray
Categories Side Dish
Time 1h
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 274 kcal, Carbohydrate 19 g, Cholesterol 51 mg, Fiber 3 g, Protein 10 g, SaturatedFat 11 g, Sodium 400 mg, Sugar 8 g, Fat 18 g, ServingSize 10 to 12 servings, UnsaturatedFat 0 g
FRIED CABBAGE RECIPE
Quick, easy, and delicious, with a multitude of variations.
Provided by Marie
Time 25m
Number Of Ingredients 7
Steps:
- Prepare your vegetables.
- Heat a large skillet over medium heat.
- Add the oil and half the butter. Add the onions.
- Cook and stir until the onion begins to soften. Add the cabbage.
- Sprinkle with the sugar and season to taste with salt and black pepper.
- Continue to cook, stirring it frequently, until the cabbage begins to soften. Add the water and cover.
- Cook and steam over low heat until the cabbage has softened completely. Remove the cover and cook for a few more minutes until the cabbage starts to caramelise in places. Stir on the remaining butter. Taste and adjust seasoning as required.
- You can add one peeled and chopped carrot along with a diced bell pepper along with the onion.
- If you like garlic, add a couple of cloves of garlic, peeled and crushed.
- This cabbage is really nice tossed together with cooked buttered noodles and served with grated cheese sprinkled over top.
Nutrition Facts : Calories 160 calories
PARMESAN ROASTED CABBAGE WEDGES
Parmesan Roasted Cabbage Wedges elevates humble cabbage to rock star status! It's is a dish suited for your finest dinner party and it's so easy to make!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Line a baking sheet with non-stick aluminum foil. Spray with cooking spray.
- Season melted butter with salt and black pepper to taste.
- Brush butter over the cut side of cabbage wedges.
- Coat both of the cut sides of each cabbage wedge with the Parmesan cheese and place on the prepared baking sheet.
- Bake for 20 minutes. Carefully flip and bake 10-15 minutes more. Drizzle any browned butter back over the cabbage. Top with additional shaved Parmesan cheese. Serve immediately.
Nutrition Facts : ServingSize 1 wedge, Calories 325 kcal, Carbohydrate 8 g, Protein 19 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 64 mg, Sodium 921 mg, Sugar 4 g, TransFat 1 g, Fiber 3 g, UnsaturatedFat 8 g
CHEESY CABBAGE
I really love cabbage and this is a recipe that I had put together to clean out the refrigerator. Try it with different types of cheeses and see what works best for you. I have tried smoked Gouda, parmesan, mozzarella and many more.
Provided by Bippie
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook cabbage in boiling salted water until tender.
- Drain and return to pot.
- Add cream and cheese over low heat, stirring constantly until cheese melts and coats cabbage.
Nutrition Facts : Calories 100.6, Fat 7.6, SaturatedFat 4.8, Cholesterol 27.2, Sodium 705.5, Carbohydrate 4, Fiber 1.2, Sugar 2.4, Protein 4.9
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