|Nutritional Guidelines (per serving)|
|Servings: Serves 6-8|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 5g||19%|
|*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.|
An easy Cheddar cheese sauce, dill, and saltines make this cabbage casserole a delicious side dish. Serve this cabbage casserole with a ham dinner, corned beef, or pork to add a burst of protein so your family and friends are getting all the nutrients and delicious flavors they need.
- 5 tablespoons butter
- 1 cup saltine or cheese cracker crumbs
- 1 teaspoon dillweed
- 1 small head cabbage, coarsely chopped
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon black pepper
- 2 tablespoons chopped pimientos
- 1 cup (4 ounces) grated sharp Cheddar cheese
Melt 3 tablespoons of the butter in a skillet; add crackers and dillweed. Saute until the butter is lightly browned; set aside.
In a large saucepan, boil cabbage in about an inch of water just until tender, or about 12 minutes.
Drain well and transfer to an 8-inch square baking dish. In the same saucepan melt the remaining 2 tablespoons of butter over medium-low heat. Blend in flour then slowly stir in milk.
Cook, stirring constantly until sauce thickens and begins to boil. Add pepper, pimiento, and shredded cheese. Stir until cheese is melted.
Pour cheese sauce over the cabbage and stir lightly. Sprinkle buttered cracker crumbs over top of the cabbage. Bake at 350 F for 20 to 25 minutes, or until bubbly.