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Cheddar Cabbage Carrot Bake

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner
Cheddar Cabbage Carrot Bake
Ingredients
  • 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
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (or equivalently, 175 degrees Celsius).
2
In a large pot, combine the bouillon cubes and water over medium-high heat. Bring the mixture to a boil, then add the cabbage and carrots. Continue cooking until they are tender, which should take around 20 to 30 minutes.
3
Drain the cooked vegetables and set aside, reserving half a cup of the cooking liquid for later use.
4
Transfer the cooked cabbage and carrots to an 8x11-inch casserole dish.
5
In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and stir until it reaches a hot state, approximately 1 minute later.
6
Mix in the reserved cooking liquid and milk until you achieve a smooth consistency, about 1 minute.
7
Add the Cheddar cheese to the saucepan and stir until it is fully melted and the mixture is smooth and thick.
8
Pour the cheese sauce over the cabbage and carrots, ensuring they are evenly coated.
9
Season with paprika to add flavor.
10
Bake the casserole in the preheated oven until it reaches a hot and bubbly state, which should take around 20 to 30 minutes.