Creamed Cabbage Casserole Recipes

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.

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.

Steps:

• Shred cabbage and cook for 9 minutes in boiling water.
• Remove cabbage and drain well.
• Place in 1 1/2 quart buttered casserole.
• Melt butter in a saucepan, stir in flour and salt and cook until smooth.
• Add milk gradually, stirring until thick.
• Pour sauce over cabbage and sprinkle bread crumbs over top.
• Bake at 325° for 15 minutes or until crumbs are brown.

Steps:

• Pre-heat oven to 220 celsius.
• In a saucepan, fry cabbage and garlic in vegetable oil over high heat for 2-3 minutes.
• Add potato and water to saucepan, turn down heat to medium and cook with lid on until potato is cooked.
• Turn heat to low and add lemon juice and sour cream.
• Lightly mash contents of saucepan with potato masher.
• Mix cornflour and milk and add to saucepan while stirring constantly to thicken the cabbage mix.
• Season with salt & pepper, transfer to ovenproof dish and bake in oven until desired browning.
• Alternatively, place under hot grill to achieve browning.

Steps:

• In a large saucepan, cook cabbage in boiling salted water for 4-5 minutes or until almost tender; drain. In a smaller saucepan, saute onions and green pepper in butter until tender. Combine cabbage, onion-pepper mixture, cheese and 1-1/2 cups of croutons. , Spoon into a 13x9-in. baking dish. Pour milk or cream overall; do not stir. Sprinkle with remaining croutons. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Preheat oven 350 degrees.
• Butter casserole dish.
• In large sauce pan, boil shredded cabbage until tender, covered with lid, in just enough water to cover. Drain well and squeeze tightly to release excess moisture. Cabbage should be relatively dry; set aside.
• In large sauce pan, melt butter; add onion, bell pepper and garlic. Saute until tender and onions become transparent; remove from heat.
• Add to hot vegetable mixture the cheese; stirring to melt.
• Next add the evaporated milk, reserved cabbage, salt, pepper, Worcestershire sauce, and Tabasco, stirring to encorporate all; pour into prepared pan.
• Sprinkle over top the breadcrumbs, then parmesan cheese.
• Bake in preheated oven about 25-30 minutes, until heated through and bubbly.

Steps:

• Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.