Cheesy Cabbage Food

CREAMY CREAMED CABBAGE

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.

DEEANN'S CHEESY BACON CABBAGE

Steps:

• Fry the bacon in a large skillet over medium heat until crisp. Remove to paper towels to drain, then crumble and set aside. Pour off bacon grease, reserving about 1 tablespoon in the pan.
• Fry the cabbage in the bacon grease over medium heat until cabbage is tender, or to your desired degree of doneness. Remove from the heat and season with salt and pepper. Top with shredded cheese and crumbled bacon.

CHEESY CABBAGE CASSEROLE

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.

EASY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

LOW CARB CHEESY CABBAGE CASSEROLE

Steps:

• In a medium size skillet brown your beef or turkey over medium heat, drain off any grease. Add the diced onion and sauté 3-5 minutes. Add the cabbage, tomatoes with green chili, tomato sauce, spices and stir well. Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally. Top with cheese!

CHEESY CABBAGE CREOLE

Steps:

• Brown the ground beef over medium heat, and drain the excess fat.
• Once the meat is browned, add in the onions & peppers.
• Add in the minced garlic, and combine the ingredients.
• Sprinkle in the creole seasoning & black pepper.
• Next add in the cabbage, but a little at a time, until all the cabbage is in the pan or pot.
• Once all the cabbage is in the pan, add in the tomatoes ( or Rotel ).
• Now toss in the cubed Velvetta, and combine all of the ingredients.
• Reduce the heat to low medium.
• Stir all the ingredient, and let simmer for 10 minutes.
• Serve & enjoy!

CHEESY CABBAGE CASSEROLE

Steps:

• Finely chop cabbage, press into a 13"x9" cake pan.
• Finely chop garlic and onion.
• In a saucepan heat butter (2tsp.) and saute onion, salt, and garlic.
• Add soup, cream cheese, water or milk, and pepper.
• Heat untill all ingredients are mixed well.
• Pour over cabbage, cover and bake on 325 for 1 hours or until cabbage is soft.
• Melt 8 tablespoons butter and toss in crackers.
• Sprinkle over casserole and return to oven, uncovered, til browned.

CREAMY CHEESY CABBAGE SOUP

Steps:

• In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
• While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
• Add cheese, thyme, and white pepper.
• When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
• Serve hot and enjoy!

RITZ CRACKER CABBAGE CASSEROLE

Steps:

• Cut up the cabbage and drop into boiling water; boil for about 5 minutes, turn off heat but leave in pot, covered.
• Saute the onion in the 2 Tablespoons butter.
• Drain cabbage and add soup and Velveeta.
• Add sauted onion with the salt and pepper to taste.
• Mix well and pour into a 10x13" casserole dish.
• Sprinkle with crushed crackers and drizzle with the melted butter.
• Bake at 350 degrees for about 30 minutes.

EDNA MAE'S ESCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-by-9-inch baking pan. Bring a medium pot of lightly salted water to a boil. Parboil the wedges of cabbage for 1 - 2 minutes. Drain very well, slice off the cores, then arrange in the prepared baking dish. In a nonstick skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or two. Whisk in the milk and cook until beginning to thicken. Turn off the heat and stir in the Cheez Wiz. Sprinkle in salt and pepper, then stir in the grated pepper jack. Pour over the cabbage. Dot with the jalapeno slices, and sprinkle on some paprika. Bake for 20 minutes or until golden and bubbly.Note: This makes a good amount of cheese sauce, so could be enough for more cabbage if desired.

CHEESY CABBAGE GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Cover a large baking sheet with foil.
• Place cabbage wedges onto the baking sheet and drizzle them with oil, and season generously with salt and pepper on all sides.
• Roast in the preheated oven, turning once halfway through, until tender, about 45 minutes.
• In a medium bowl, whisk together cream, minced garlic, nutmeg, paprika, dried rosemary and Parmesan cheese. Set aside.
• Transfer roasteed cabbage wedges into a 9x13 inches baking dish, pour cream sauce on top. Top with shredded mozzarella and cheddar cheese. Add the thyme sprigs.
• Continue to roast until cream sauce begins to thicken and cabbage is golden, cheesy on top should be lightly browned and bubbly, about 30 minutes.
• Serve immediately garnished with parsley and lemon wedges.

CABBAGE CASSEROLE WITH CHEDDAR CHEESE

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.

CHEESY CABBAGE

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.

CHEESY CABBAGE GRATIN

Steps:

• Place oven racks in upper third and middle of oven; preheat to 350°F. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40-45 minutes.
• Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15-20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.
• Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30-40 minutes. Let cool 30 minutes.
• Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.
• Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.