|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 3g||12%|
|Total Sugars 6g|
|Vitamin C 62mg||309%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We're all familiar with potatoes au gratin, but there are other vegetables to use in this creamy, cheesy casserole, like cabbage. In this recipe, chopped cabbage is boiled and then combined with a pimento cheddar cheese sauce. The dish is then topped with a buttery, dill-flavored crunchy saltine cracker crust and baked until bubbling. When cooked, the cabbage loses its bitterness and takes on the flavors of the sauce, meaning those who aren't fans of cabbage may even go back for seconds.
You can use green or savoy cabbage for this au gratin, but it's best to avoid red cabbage as it will turn an unappealing shade of blue when cooked. The cracker crumb topping can be made with saltines, or for a cheesier taste, cheese cracker crumbs. Serve this cabbage casserole with a ham dinner, corned beef, or pork for a delicious and comforting meal. It is also a great side dish to add to your holiday menu.
5 tablespoons (2 1/2 ounces) unsalted butter, divided
1 cup crushed saltines, or cheese crackers
1 teaspoon minced fresh dill
1 small head cabbage, coarsely chopped
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon freshly ground black pepper
2 tablespoons pimientos
1 cup shredded sharp cheddar cheese
Steps to Make It
Gather the ingredients.
Melt 3 tablespoons of the butter in a skillet; add the crackers and the dill. Sauté until the mixture is lightly browned. Set aside.
In a large saucepan, boil the chopped cabbage in about an inch of water just until tender, for about 12 minutes. Drain well and transfer to an 8-inch-square baking dish.
In the same saucepan that you boiled the cabbage, melt the remaining 2 tablespoons of butter over medium-low heat. Add the flour, stirring until well blended and slightly cooked, for 1 to 2 minutes. Slowly add the milk, stirring constantly.
Continue cooking, stirring constantly, until the sauce thickens and begins to boil. Add the pepper, pimiento, and shredded cheese. Stir until the cheese is melted.
Pour the cheese sauce over the cabbage and stir lightly to combine.
Sprinkle the buttered cracker crumbs over the top of the cabbage. Bake at 350 F for 20 to 25 minutes, or until bubbly.
Serve hot and enjoy.
You can change the flavor of this cabbage au gratin by swapping out half or all of the cheddar for another type of cheese. Gruyère pairs beautifully with the cheddar, or it can be used along with some Parmesan cheese. Gouda and Swiss cheese are also good choices.