Cabbage-Carrot Casserole
Cabbage and carrots parboiled, then folded into a sharp cheddar cream sauce and baked under buttered panko. Draining the vegetables well before they go into the sauce is what keeps the finished dish creamy rather than soupy.
- Prep20 min
- Cook45 min
- Total1 h 15 min
- Serves8
AI-generated illustration
Contains:dairygluten
Ingredients
Method
- Boil the cabbage and carrots in a large pot of water with the salt for the cooking water for 5 to 6 minutes, until the carrots give slightly when pierced, then drain in a colander and press gently to force out the water.
- Melt the butter in the empty pot and cook the onion over medium heat until soft, about 5 minutes, then sprinkle in the all-purpose flour and stir for 2 minutes.
- Whisk in the warm milk and simmer for 4 minutes, until the sauce thickens enough to coat a spoon, then take it off the heat and stir in the Dijon mustard, salt, black pepper, nutmeg, and cheddar cheese until melted and smooth.
- Fold the drained cabbage and carrots into the sauce and turn everything into a buttered 9x13-inch (23-by-33-cm) baking dish.
- Toss the panko bread crumbs with the melted butter for the topping, scatter over the surface, and bake at 375 degrees F (190 degrees C) for 30 minutes, until the sauce bubbles at the edges and the crumbs are golden brown.
- Let the casserole rest 10 minutes before serving so the sauce firms up around the vegetables.
Notes
- Do not boil the cabbage past crisp-tender; it cooks again in the oven and turns grey and sulfurous if overdone.
- A cup of diced ham or crumbled bacon stirred in with the vegetables turns this into a light main dish.
