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Cheesy-Topped Cabbage
Casserole
SUBMITTED by kjr, Logan County
“An old, old recipe we love.”
1 large head cabbage, shredded
1 stick butter, softened
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups milk
Topping:
2 cups (8 oz.) shredded cheddar cheese
1 cup soft bread crumbs
2 tablespoon butter, melted
In a large kettle or Dutch oven, cook cabbage in boiling salted
water for 2-3 minutes or until crisp-tender; drain well and
return to pan. Make white sauce in a small saucepan, melt 1
stick butter; stir in flour, salt and pepper until smooth.
Gradually whisk in milk. Bring to a boil; cook and stir until
thickened. Pour creamed mixture over cabbage; toss to coat. Pour
into a greased baking dish. Sprinkle with cheese. Toss with
bread crumbs with remaining butter; sprinkle over cheese. Bake,
uncovered, at 350° for 18-22 minutes or until cheese is melted.
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