Monday's Bread Bowl: Cheesy Cabbage Casserole

A warm hug from a veggie

The Mixed Stew crew picked up a really nice looking cabbage head during a recent visit to the local farm stand. We were inspired by this leafy green to come up with this cheesy cabbage casserole that’s a great alternative to au gratin potatoes. Chopped celery and sliced habanero provide a flavor contrast to the cabbage and melted cheese. Here is our recipe:

What you will need:

1 wooden spoon
1 medium-sized sauce pan
1 medium sized microwave safe bowl with lid
Non-stick cooking spray
1 (8 X 8) inch baking pan
1 (12 oz) can evaporated milk
1 tablespoon flour
¼ cup bread crumbs
2 cups cheddar cheese, shredded
1 celery stalk, chopped small
1 teaspoon paprika
1 habanero, sliced
3 cups cabbage, chopped
2 tablespoons butter
1 teaspoon garlic powder

Cooking and Directions:

Place cabbage in bowl and loosely cover with lid. Next, microwave for 3 to 5 minutes, so that the cabbage can cook or steam. Remove bowl from microwave and set aside. The cabbage should continue to steam until tender. Heat up sauce pan on medium-high heat. Add butter, habanero, garlic powder, paprika, and celery. Stir well while the celery sweats. Gradually sprinkle flour into sauce pan while stirring. A paste or slurry should form. Now, pour in all of the milk to make thick white sauce. Stir 1/2 of cheddar cheese into sauce pan and remove from heat and set aside. Preheat oven at 350 degrees. Coat sides and bottom of baking pan with non-stick cooking spray. Proceed to build alternating layers of steamed cabbage and white sauce in baking pan. Pour remaining shredded cheese and bread crumbs on top, which should make the final top layer. Finally, place baking pan in oven for 45 minutes. The inside should be bubbly with a golden brown top crust. Let casserole rest for 15 to 20 minutes before serving.