Cabbage-carrot Casserole

Ingredients

• Servings: 8
• 2 cubes chicken bouillon
• 2 cups water
• 2 pounds cabbage, sliced into thin strips
• 2 large carrots, grated
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 2 ounces shredded cheddar cheese, or more to taste
• 1/4 teaspoon paprika, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• dissolve bouillon cubes in water in a large pot over medium-high heat. cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. drain, reserving 1/2 cup of the cooking liquid. transfer cabbage and carrots to an 8x11-inch casserole dish.
• melt butter in a saucepan over medium heat. stir flour into melted butter until hot, about 1 minutes. pour reserved cooking liquid and milk into the flour mixture; stir until smooth. add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. pour cheese sauce over cabbage and carrots; stir to coat. season with paprika.
• bake in preheated oven until hot and bubbly, 20 to 30 minutes.