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  • Cheesy Cabbage Casserole

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    Cheesy Cabbage Casserole
    Prep time:
    Cook time:
    Servings: 4-6
    by Lynettemcw
    1 recipe
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    This recipe came from my mother (although I have altered it a little). My father thought he hated cooked cabbage, but he loved this. He just wouldn't call it cabbage - just "the casserole". The vegetables remain crisp and the cheese becomes a sauce while cooking. While this recipe is quite tasty, I often want to add a little kick. The kick I add depends partly on what I am serving this with. Some ideas include grated fresh horseradish and/or ginger, or seeded, finely chopped jalapeno pepper added to the seasonings or Green Tabasco, Siracha or Chinese hot mustard added to the milk.

    Ingredients

    • 1 large Head of Cabbage
    • 1/2 Red Onion, slices wafer thin
    • 9 slices Munster cheese, cut in strips
    • 6 Tbsp Flour (Wondra works best)
    • 1 tsp Dill Seed
    • 1 tsp Caraway Seeds
    • 1 tsp Celery Seeds
    • 1/2 tsp Curry Powder
    • 1 tsp Salt
    • 2 tsp Lemon Pepper
    • 1 cup Milk (or Evaporated Skim Milk), warmed
    • 1 Tbsp Worcestershire Sauce
    • Bread Crumbs
    • Butter or Margarine

    Directions

    1. Using a mortar and pestle or the back of a spoon against a bowl, crush the seeds. Mix with the other dry seasonings and flour.
    2. Slice the Cabbage in 1/2 inch slices, and break up slices
    3. Make a layer of cabbage in a 8" round Pyrex casserole using 1/3 the cabbage.
    4. Cover cabbage with 1/3 red onion and then 1/3 of cheese. Sprinkle with 1/3 of flour/seasoning mixture.
    5. Repeat layers twice (total of 3 layers)
    6. Mix Worcestershire Sauce in with the Milk and drizzle slowly over the casserole.
    7. Cover with bread crumbs, dot with butter, and bake for 20-25 minutes at 350.

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