Roasted Cabbage With Cheese Sauce Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Place cabbage in a large pot of boiling water. Cook until tender, drain and set aside.
• Melt butter in a saucepan, then add flour stirring constantly. Gradually add 2 cups of milk. Stir on medium heat until thickened.
• Layer cabbage in bottom of the prepared baking dish. Pour 1/3 of white sauce over cabbage. Arrange six slices of cheese on that. Repeat, ending with white sauce.
• Bake in an oven at 375 degrees F (190 degrees C) oven for 45 minutes or until bubbly and browned. Let stand 5 minutes. Slice and enjoy.

Steps:

• Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Steps:

• Center a rack in the middle of the oven and preheat oven to 400 degrees F (200 degrees C).
• Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread half of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top. Season with salt and black pepper; scatter remaining garlic cloves on top. Drizzle remaining 2 tablespoons olive oil on top.
• Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

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.

Steps:

• Cut cabbage into 8 wedges, leaving a bit of the core on each to help hold eachpiece together.
• Bring a pot of water to boil and steam cabbage wedges, covered, until crisp-tender, approximately 10-15 minutes.
• Drain and remove the core, then set wedges in a greased 9x13" casserole.
• For the sauce, in a medium pot, saute green pepper and onion in butter until tender.
• Add flour, salt and pepper, stirring quickly, and cook until it gets bubbly.
• Add milk slowly, whisking, then cook and stir until sauce thickens.
• Pour over cabbage.
• Bake, uncovered, at 375 F for 15 minutes.
• Meanwhile, mix together cheese,mayo, and chili sauce; ladle over the cabbage wedges and return to oven for 5 more minutes.

Steps:

• Preheat the oven to 400°F.
• Arrange the cabbage wedges, slightly overlapping, in a 9 x 13-inch glass baking dish. Mix the olive oil, oregano, garlic, salt, and pepper in a small bowl. Using a pastry brush, brush the olive oil mixture evenly over the cabbage wedges. Roast for 30 minutes, or until the cabbage begins to brown.
• Remove the dish from the oven and reduce the oven temperature to 350°F.
• Arrange the strings of cheese over the cabbage, forming a lattice if desired. Roast for 15 minutes, or until the cheese begins to brown. Serve hot.

Steps:

• Cook spaghetti in lighed salted water until tender. Drain.
• Add cheese to hot white sauce and stir until cheese is melted.
• Place altermate layers of spaghetti and cabbage in a greased backing dish, pour sauce over top and sprinkle with the crumbs, Cover.
• Bake about 40 minutes at 350 degrees removing cover for the last 15 minutes.

Steps:

• Heat oven to 450 degrees. Cut the cabbage in quarters lengthwise through the core, then cut out the cores and stem. Slice the quarters lengthwise into 1 1/2-inch-thick wedges.
• Place wedges on a rimmed sheet pan, flat sides down. It's OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.
• In a small bowl, combine Parmesan, anchovies, garlic, thyme and black pepper. Stir in 1/2 cup oil to make a loose paste. Massage paste into each cabbage wedge, stuffing the mixture in between the leaves.
• Lightly drizzle cabbage with a little more oil. Roast until cabbage is lightly browned in spots, 25 to 30 minutes.
• Remove pan from oven and sprinkle walnuts all over the top of the cabbage. Roast for another 5 minutes or so, until cabbage is tender and caramelized and the walnuts are golden and toasted.
• Sprinkle cabbage with dill and more Parmesan and black pepper, if you'd like. Serve immediately.