Cheddar Cabbage Food

CHEDDAR CABBAGE CASSEROLE

Steps:

• In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes or until crisp-tender; drain well. 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. Bring to a boil; cook and stir for 2 minutes or until thickened., In a greased 3-qt. or 13x9-in. baking dish, place half of the cabbage. Pour half of the sauce over cabbage. Repeat layers. Sprinkle with cheese. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese. Bake, uncovered, at 350° for 18-22 minutes or until cheese is melted.

CABBAGE CHEDDAR CASSEROLE

Steps:

• In a small bowl, toss cornflakes with butter; sprinkle half into a greased 13x9-in. baking dish. Layer with cabbage, onion, salt and pepper. In a large bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and remaining cornflake mixture. Bake, uncovered, at 350° for 45-50 minutes or until golden brown.

CABBAGE AND CHEDDAR GRATIN

Steps:

• Preheat oven to 350°F
• Set aside 1/4 cup of the cheese.
• Toss remaining ingredients together in a large bowl and transfer to an 8-inch square baking dish.
• Cover with foil and bake 45 minutes.
• Uncover, top with reserved cheese and bake until golden brown, 10 to 15 minutes more.

CHEDDAR RAVIOLI WITH CABBAGE AND BACON

Steps:

• Preheat oven to 450 degrees F.
• Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes.
• Bring a large pot of water to a boil and season with olive oil and fleur de sel.
• Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape.
• Cook the ravioli for 5 minutes in boiling water and drain.
• Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil.
• Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder.
• To plate, place 2 ravioli on 1 side and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

TASTY CHEDDAR CABBAGE GRATIN

Steps:

• Preheat oven to 375°F.
• Butter a baking dish (2 qt casserole dish or 8x8" should both work).
• Dust the dish with about 1/4 cup dried breadcrumbs - discard any extra that don't stick.
• Bring a large pot of salted water to a rolling boil.
• Add cabbage to boiling water, cook for 5 minutes.
• Drain cabbage and gently press out as much water as possible.
• Whisk together in a large bowl: eggs, milk, flour, salt, mustard, and pepper.
• Mix in the 1/2 cup of cheese.
• Stir in the cabbage.
• Pour into the prepared baking dish.
• Top with the 1/4 cup of cheese and 1 tablespoon dried breadcrumbs.
• Bake for 40-50 minutes, until set and golden brown on top.

CHEDDAR CABBAGE

Steps:

• Preheat oven to 375 degrees F.
• Heat 1 TBS olive oil in a small skillet over medium heat. Add cabbage, celery, onion and saute 7 to 8 minutes, or until tender.
• Coat a 10 by 6 inch baking dish with remaining 1 TBS of olive oil and add cabbage mixture.
• In a medium bowl, combine milk, cheese, salt, eggs, and egg white, stirring well. Pour over cabbage mixture.
• Combine parsley and Parmesan cheese and sprinkle over cabbage mixture.
• Bake for 40 to 45 minutes. Let stand 5 minutes before serving.

CRUSTY CRUNCHY CHEDDAR CABBAGE CASSEROLE

Steps:

• Preheat oven to 350; grease a 13x9 pan, set aside.
• Toss cornflakes & butter; sprinkle half into pan.
• Layer cabbage, onion, salt & pepper.
• In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining cornflake mixture.
• Bake, uncovered for 45-50 minutes (golden brown).