Ingredients
8
8 servings
- •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
- •½ cup milk
- •2 ounces shredded Cheddar cheese, or more to taste
- •¼ teaspoon paprika, or to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 107
- Carbohydrate: 11g
- Fat: 6g
- Fiber: 3g
- Protein: 4g
- Sugar: 5g
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