Go Back
–+ servings
Cabbage and Carrot Casserole
Print Recipe Add to Collection
4.91 from 11 votes

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…
Prep Time20 minutes
Cook Time25 minutes
Passive Time10 minutes
Servings: 8
Author: Francine Lizotte
Course: Side Dish
Cuisine: Canadian, International, Polish
Keyword Casserole, Easter, Easy Recipe, Healthy, Vegetables

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.