AuGratin Cabbage

Written by Published on in Meatless, Pa Dutch/Amish, Recipes, Side Dishes & Vegetables
This page may contain affiliate links to products I use and/or recommend. If you purchase something through a link from this page, I may receive a small percentage of the sale as compensation at no extra cost to you. You may read my full disclosure policy here.
Jump to RecipePrint Recipe

I love cabbage. It is the Pennsylvania Dutch and Eastern European influence of the Coal Region that introduced me to this lovely veggie as a child.  I love it in cold dishes and I love it cooked (I even love to smell it cooking!).

Add cheese and crunchy cracker crumbs to the mix and I cannot wait for this casserole to come out of the oven. It consists of a smooth, creamy, cheesy sauce tossed with par-boiled cabbage then topped with buttery crumbs and baked until browned and bubbling. It is a wonderful way to use up that partial head of cabbage in the veggie bin.

For an extra cheese kick, use finely crushed cheese crackers like Goldfish or Cheez-its for the topping crumbs. Either give the crackers a whirl in the food processor until fine, or place the crackers in a zip lock bag and pound with a rolling pin.  Shake the bag periodically to move the larger un-crushed pieces around and repeat until all the pieces are finely crushed.

To me, this casserole is as good re-heated the next day, IF there are left-overs!

If publishing or referencing this recipe on another website, you may copy/paste the list of ingredients (the only part of a recipe not protected under copyright law.) Link back to this post for the directions (as in “Get The Directions Here”). On SOCIAL MEDIA share only the LINK to this page. Original content, including my recollections, original photographs, stories, and nostalgia are Copyright 2010 to Present, Lori Fogg, All Rights Reserved and may not be used without express written permission. For complete Copyright information, visit the Terms of Use and Copyright Notice page.

AuGratin Cabbage
Print

AuGratin Cabbage

Recipe by A Coalcracker in the KitchenCourse: Entree, SidesCuisine: Eastern European, Coal Region, Pa. DutchDifficulty: Easy

Ingredients

  • Approximately 4 to 4 1/2 cups shredded Cabbage, medium shred (about 1/4 to 1/2 inch)

  • 3 Tablespoons all purpose flour

  • 3 Tablespoons butter

  • 1/2 teaspoon salt

  • pepper to taste

  • 1-1/2 cups whole milk

  • 1 cup shredded sharp cheddar

  • 1/2 cup finely crushed crackers OR bread crumbs (Goldfish, Cheez-it, Ritz, Keebler Club crackers, etc)

  • 2 Tablespoons melted butter

Directions

  • Lightly spray a 2 to 2 1/2 quart oven-safe casserole dish with cooking spray (approximately 9 x 9 inches). Set aside.
  • Cook cabbage in a saucepan in a small amount of lightly salted water with a pinch of sugar added. Do not overcook, the shreds should be tender-crisp. Drain the cabbage well using a colander. Set aside
  • Melt 3 Tablespoons butter in sauce pan, add flour, salt and pepper. Stir and cook, stirring constantly, for 2 minutes to cook the flour. Add milk gradually, whisking well. Cook until it bubbles and thickens.
  • Remove saucepan from heat. Stir in cheese until melted and smooth.
  • Alternate layers of cabbage and sauce (2 layers each) into the greased casserole dish.
  • Melt 2 Tablespoons butter and toss with the 1/2 cup cracker crumbs of your choice until well coated. (Ritz, Club, Goldfish, Cheez-it, etc.)
  • Sprinkle top of casserole evenly with crumbs.
  • Bake uncovered at 350 degrees for 25 – 30 minutes or till bubbling and crumbs are browned.
  • Remove from oven and allow to cool 10 to 15 minutes before serving.

Recipe Card plugin by WPZOOM

Advertisement