Cabbage and Carrot Casserole
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David and I love entertaining! To us, having our friends and family over is always a pleasure. After deciding on the menu and pairing the wines, we might have to decorate if needed (i.e. Spanish theme, Super Bowl, Canada Day, etc.), buy flowers 💐, and so on.
 
The majority of the time, the main course requires a side dish. During the Holidays or Easter, often, there’s more than just one. It seems that a whole turkey or duck 🦆, a roast beef or pork needs a few sides to make them even better!
 
I have so many flavorful side dish recipes on the website 💻 such as North African Vegetable Couscous, Broccoli & Cauliflower Casserole, Pilau Rice, Aloo Gobi, Sambal Green Beans, Fondant Potatoes, Crispy Fried Onion Strings, Quick & Easy Bok Chow, Spring Pea Salad, etc.
 
A vegetable I like serving during spring time 🌷 is carrots. It can be Grand Marnier Glazed Carrots, Carrot & Rutabaga Mash, Roasted Rainbow Carrots or Classic French Carrot Salad. Another one is my Cabbage and Carrot Casserole!
 
This delicious recipe is easy to make! The combination of vegetables along with seasonings plus topped with a nice Cheddar Cheese Sauce and a breadcrumb mixture, gives an incredible taste to the dish! It’s a great casserole that everyone will enjoy including the picky eaters 👧👱‍♂️!
 
To make this Cabbage and Carrot Casserole, I use either a Dutch oven or a large pot. By the time all the vegetables are in, especially the 6 cups of cabbage and 3 of shredded carrots 🥕, I need space to stir and cook the ingredients…
 
When sautéing the veggies, I go easy with the salt 🧂 as there’s already a fair amount of sodium in the Cheddar cheese. On the other hand, I’m quite generous with the freshly ground “mixed peppercorns”. Besides these two, there’s basil, oregano and lemon zest that are added as well…
 
What really makes this side dish is the toppings. There’s my Cheddar Cheese Sauce 🧀 that goes on top, covering the entire surface before adding the breadcrumb mixture. It gives a nice texture to it as well as a little bit of crunch.
 
Easy to prepare 👩‍🍳👨‍🍳, this tasty Cabbage and Carrot Casserole goes so well with many proteins. With its lovely combination of ingredients, this is certainly a crowd pleaser and another amazing recipe to add to your folder!
Bon Appétit! 🍽
 
Here are several more side dish recipes for you to enjoy… 😀
– Saffron Rice Stuffing
– Vegetable Medley
– Steakhouse Sautéed Mushrooms
– Caponata
– Creamy Mashed Cauliflower
– Creamy Polenta
– Green Bean Mushroom & Almond Casserole
– German Spätzle
– Veggie Orzo Risotto
and for even more side dish recipes 🍆🍄, click on this link… Recipe Category • Sides & Vegetables
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Cabbage and Carrot Casserole

Cabbage and Carrot Casserole

Tasty and easy to make, this Cabbage and Carrot Casserole is a delicious combination of ingredients that will enhance your protein…
5 from 6 votes
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Servings

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Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 10 minutes

Ingredients
  

CASSEROLE

  • 3 tbsp. unsalted butter
  • 1 1/2 tbsp. olive oil tips & tricks
  • 2 cups yellow onions, diced
  • 1/2 cup celery, diced tips & tricks
  • ground Himalayan pink salt, to taste
  • 6 cups green cabbage, sliced into thin strips
  • 3 cups carrots, shredded
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 3 large cloves garlic, pressed
  • 1 tsp. dried basil leaves
  • 1 tsp. dried oregano
  • 1/2 tsp. lemon zest

CHEDDAR CHEESE SAUCE

  • 1 1/2 cups Cheddar Cheese Sauce without the nutmeg (*see footnote) see Recipe

TOPPING

  • 1 cup Panko® breadcrumbs
  • 1/4 cup butter, melted
  • 1/2 tsp. hot paprika (substitute smoked paprika), or as needed
  • 1 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions
 

  • In a Dutch oven over medium heat, add butter and oil. When sizzling, add onions and celery; season with salt. Sauté for 3 minutes or until the onions get translucent.
  • Add cabbage and carrots; season with freshly ground black pepper. Mix well, cover and simmer for 10 minutes, stirring often.
  • Add garlic, basil, oregano and lemon zest; sauté for 3 minutes, stirring frequently.
  • Preheat oven to 350º and lightly coat a 2-quart baking dish with cooking spray.
  • Transfer the vegetable mixture to the prepared baking dish; set aside.
  • Make the Cheddar Cheese Sauce (*see footnote) and pour over the veggies, spreading out evenly, covering the entire surface.
  • In a bowl, combine panko breadcrumbs with melted butter; stir until the mixture resembles coarse sand. Spoon over the dish and sprinkle on some hot paprika.
  • Transfer to the preheated oven and bake until bubbly and the top is brown, about 25 to 30 minutes.
  • Remove from the heat and let it rest for 10 minutes before sprinkling on some fresh chopped parsley.

Notes

Footnote: First, make the Béchamel Sauce BUT don't add the nutmeg. From there, make the Cheddar Cheese Sauce.

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