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…
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.