Betty Randalls Cheese Cabbage Recipes
BETTY RANDALL'S CHEESE CABBAGE
Mom met Betty through church and she quickly became a welcomed addition to our family. I'm submitting this recipe because 1) it's easy to make, 2) is a good way to combine cabbage and cheese, and 3) the men I've served it to really like it.
Provided by Suzie
Categories Vegetable
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil the chopped cabbage 8-10 minutes. Drain well. If not, cheese sauce becomes watery.
- Melt butter in saucepan; add flour and stir.
- Add milk (a little at a time); stirring until thickened.
- Add grated cheese; stir until melted.
- Salt and pepper to taste.
- Spray casserole dish with non-stick spray.
- Layer cabbage and cheese, making cheese sauce the last layer.
- Sprinkle with breadcrumbs and butter or oleo.
- Bake at 350 degrees for 45 minutes.
CHEESE SCALLOPED CABBAGE
Like cabbage? You will LOVE this recipe! I found this treasure in a 1968 edition of the Missouri Farm Bureau Cookbook.
Provided by Lorac
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
- Remove from heat but do not drain.
- In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
- Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.
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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