Cabbage Carrot Casserole

Different way to use cabbage and carrots.

Part of our series on Side Dishes

Cabbage Carrot Casserole




  • 1 cup chicken broth

  • 1 pounds thinly sliced cabbage

  • 1 cup grated carrots

  • 1 tablespoons butter

  • 1 tablespoons all-purpose flour

  • 1/4 cup milk

  • 2 ounces shredded Cheddar cheese

  • 1/4 teaspoon paprika


  1. Preheat oven to 350° F;

  2. Cook cabbage and carrots in broth over medium-high heat until the carrots are fork tender;

  3. Drain, reserving 1/2 cup of the cooking liquid;

  4. Transfer cabbage and carrots to an 8 x 8 inch casserole pan;

  5. Melt butter in a saucepan over medium heat;

  6. Stir flour into melted butter until hot, about 1 minutes;

  7. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth;

  8. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick;

  9. Pour cheese sauce over cabbage and carrots; stir to coat;

  10. Season with paprika;

  11. Bake in preheated oven until hot and bubbly, 20 to 30 minutes;

  12. Serve and enjoy.


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