Cheddar Cabbage Recipes

CREAMY CHEESY CABBAGE CASSEROLE WITH RITZ CRACKERS

Steps:

• Preheat oven to 350F.
• Rinse head of cabbage under cool water first. Chop the cabbage into 1-inch squares or strips. Discard the hard core and end piece. READ RECIPE NOTES (A & B) BELOW.
• Place cabbage and chopped onion into a large casserole dish (9 x 13). Pour half a stick of melted butter over the cabbage. Mix well.
• Mix the soup, mayonnaise, salt, pepper, and cayenne in a bowl. A whisk works well for this.
• Pour into the casserole dish and mix well with the cabbage.
• Mix the crushed crackers and cheese and pour on top of the soup mixture.
• Drizzle the remaining 1/2 stick melted butter on top of the cracker and cheese mixture. Bake at 350F for 30-40 minutes or until the cracker topping is crispy browned.

CHEDDAR CABBAGE CASSEROLE

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.

CABBAGE CHEDDAR CASSEROLE

Steps:

• In a small bowl, toss cornflakes with butter; sprinkle half into a greased 13x9-in. baking dish. Layer with cabbage, onion, salt and pepper. In a large bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and remaining cornflake mixture. Bake, uncovered, at 350° for 45-50 minutes or until golden brown.

LOW CARB CHEESY CABBAGE CASSEROLE

Steps:

• In a medium size skillet brown your beef or turkey over medium heat, drain off any grease. Add the diced onion and sauté 3-5 minutes. Add the cabbage, tomatoes with green chili, tomato sauce, spices and stir well. Cover and reduce heat to medium cooking for 15-18 minutes stirring occasionally. Top with cheese!

CHEESY CABBAGE GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Cover a large baking sheet with foil.
• Place cabbage wedges onto the baking sheet and drizzle them with oil, and season generously with salt and pepper on all sides.
• Roast in the preheated oven, turning once halfway through, until tender, about 45 minutes.
• In a medium bowl, whisk together cream, minced garlic, nutmeg, paprika, dried rosemary and Parmesan cheese. Set aside.
• Transfer roasteed cabbage wedges into a 9x13 inches baking dish, pour cream sauce on top. Top with shredded mozzarella and cheddar cheese. Add the thyme sprigs.
• Continue to roast until cream sauce begins to thicken and cabbage is golden, cheesy on top should be lightly browned and bubbly, about 30 minutes.
• Serve immediately garnished with parsley and lemon wedges.

OLD-FASHIONED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
• Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
• Transfer cabbage mixture to prepared baking dish.
• In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
• In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
• Bake for 30 minutes or until topping is browned.

EASY CABBAGE CASSEROLE

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.

CHEDDAR RAVIOLI WITH CABBAGE AND BACON

Steps:

• Preheat oven to 450 degrees F.
• Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes.
• Bring a large pot of water to a boil and season with olive oil and fleur de sel.
• Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape.
• Cook the ravioli for 5 minutes in boiling water and drain.
• Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil.
• Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder.
• To plate, place 2 ravioli on 1 side and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

STEAK WITH CHEDDAR ROASTED CABBAGE

Steps:

• Preheat oven to 450 degrees F.
• Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender, 25 to 30 minutes.
• About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Transfer to a plate and loosely cover with foil.
• Push the vegetables into 4 mounds. Sprinkle 2 tablespoons cheese on each and return to the oven until melted, about 2 minutes. Serve the steaks with the vegetables.

CHEDDAR CABBAGE

Steps:

• Preheat oven to 375 degrees F.
• Heat 1 TBS olive oil in a small skillet over medium heat. Add cabbage, celery, onion and saute 7 to 8 minutes, or until tender.
• Coat a 10 by 6 inch baking dish with remaining 1 TBS of olive oil and add cabbage mixture.
• In a medium bowl, combine milk, cheese, salt, eggs, and egg white, stirring well. Pour over cabbage mixture.
• Combine parsley and Parmesan cheese and sprinkle over cabbage mixture.
• Bake for 40 to 45 minutes. Let stand 5 minutes before serving.