Creamed Cabbage Casserole Recipes

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:

• Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a Dutch oven or large pot. Add cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
• Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
• Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.

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:

• In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain., In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

Steps:

• Boil cabbage in salted water for 5 minutes, drain and put aside.
• Melt butter and oil in large skillet, brown chicken until golden.
• Add onion and celery, continue cooking until vegetables are translucent, but not cooked through.
• Add rice, chicken broth and wine, bring to a good simmer, cook until rice is tender, approx 15 minutes.
• Prepare bechamel sauce as per indications on package, incorporate cream of chicken soup and milk, mix well, heat through.
• Butter casserole, distribute half of cabbage in bottom of casserole, add chicken and rice preparation and put remaining cabbage on top.
• Pour bechamel cream sauce over the casserole. Gently tap the casserole on the counter in order to spread out the sauce all the way to the bottom.
• Cover with tin foil, cook for 30 minutes at 350°F.
• Remove foil, scatter bread crumbs all over top and cook for another 10-15 minutes.

Steps:

• Coarsely chop cabbage in large casserole dish sprayed with PAM.
• Sprinkle onion on top of cabbage.
• Pour melted butter over cabbage.
• Sprinkle with salt.
• Mix Mayo and soup together and then spread over cabbage and onions.
• For topping, mix together melted butter, crushed crackers and grated cheese.
• Sprinkle over top of casserole.
• Bake at 350 for 45 minutes or until bubbly and brown.
• Enjoy!

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:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to cool.
• Whisk the butter, flour, and salt into the drippings in the same pan. Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes. Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.

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:

• 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:

• Preheat oven to 325 degrees F (165 degrees C).
• Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
• Bake in preheated oven for 1 hour.

Steps:

• Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter.
• Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes.
• Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter.
• Cover and bake until mixture is hot and bubbly, about 30 minutes.

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towel. In the drippings, saute onion until tender. Add the vinegar, water,sugar, salt and pepper; cook until bubbly. Stir in cabbage and apple; toss to coat. Cover and cook for 5-6 minutes or until cabbage is tender. stir in sour cream; heat through (do not boil). Sprinkle with bacon.

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.

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.