Scalloped Creamy Cabbage Casserole Recipes

SCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
• Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
• Bake in preheated oven for 30 minutes, or until golden brown and heated through.

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!

SCALLOPED CABBAGE CASSEROLE

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

SCALLOPED CABBAGE CASSEROLE

Steps:

• In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
• In a sauce pan, melt butter over medium heat; saute onions until tender.
• Add in flour, salt, and pepper; stir and cook until bubbly.
• Gradually add milk; cook and stir until thickened.
• Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
• Top with half of the sauce.
• Sprinkle with half of the cheese; repeat layers.
• In a smaller skillet, melt remainder of butter.
• Add bread crumbs, marjoram, and thyme.
• Cook, stirring, until lightly browned.
• Sprinkle over casserole.
• Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.

SCALLOPED CABBAGE

Steps:

• Bring a large pot of water to a boil. Meanwhile cut the cabbage into quarters and remove the core. Add 1 tsp of salt to the boiling water, then carefully add the cabbage. Cook until tender, about 10-15 minutes.
• Drain the cabbage and set aside.
• Preheat the oven to 375 degrees and grease a 2 1/2 quart casserole dish with butter or nonstick spray.
• In a saucepan over medium heat, combine the almond milk, heavy cream and cream cheese. Stir frequently until the cream cheese is completely melted. Stir in cheddar cheese, and ground mustard.
• Stir constantly until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
• Add 1/2 of the cabbage to the bottom of the prepared dish, then top with 1/2 of the cheese sauce. Repeat this process with the remaining cabbage and cheese sauce.
• Cover loosely with foil and bake for 30 minutes in the preheated oven.
• Remove from oven, take the foil off and top with crumbled butter crackers. Return to the oven, without the foil and bake an additional 10-15 minutes until the top is golden and the cheese is bubbly.

CREAMY SCALLOPED CABBAGE

Steps:

• Cook cabbage in boiling salt water until almost tender; drain thoroughly.
• Place in lightly buttered casserole.
• Pour white sauce over top.
• Season with salt & pepper.
• Cover with cracker crumbs.
• Dot with butter.
• Bake at 350° until lightly browned, about 25 to 30 minutes.

SCALLOPED CREAMY CABBAGE CASSEROLE

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.

CHEESY SCALLOPED CABBAGE CASSEROLE {GLUTEN-FREE; LACTOSE-FREE}

Steps:

• Preheat the oven to 400F; lightly brush the inside of a 1.5-quart casserole dish with oil.
• Add the oil to a medium saucepan over medium-low heat; once hot, add the cabbage and onion and cook (covered) until the vegetables are softened but not browned, about 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
• Whisk in the vegetable stock, cream cheese, salt, pepper, and half of the cheddar shreds, stirring until smooth. Pour the mixture into the prepared casserole dish and top with the remaining half of the cheddar shreds.
• Cover the dish and bake until the casserole is bubbling throughout, about 20 to 25 minutes.
• Serve warm.

20 VEGETABLE CASSEROLES YOUR FAMILY WILL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegetable casserole in 30 minutes or less!