Cabbage Casserole - cooking recipe

Ingredients

8 c. thinly sliced cabbage (2 to 2 1/2 lb.)
2 large carrots, shredded
1 medium onion, finely chopped
5 Tbsp. butter, divided
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. milk
1 1/2 c. shredded sharp Cheddar cheese
1/2 c. seasoned dry bread crumbs
1 tsp. dried marjoram
1 tsp. dried thyme

Preparation

Cook cabbage and carrots in boiling, salted water until crisp tender.
Meanwhile, in saucepan saute the onion in 3 tablespoons of butter until tender.
Stir in the flour, salt and pepper.
Cook until bubbly.
Gradually add the milk; cook and stir until thickened.
Drain the cabbage and carrots.
Place half in a greased 2 1/2-quart baking dish.
Top with 1/2 the sauce; sprinkle with half the cheese.
Repeat the layers.
In a small skillet, melt the remaining butter.
Add the bread crumbs, marjoram and thyme; cook and stir until lightly browned.
Sprinkle over casserole.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes or until cabbage is tender and top is browned.
Makes 8 to 10 servings.