Cabbage-Carrot Casserole - cooking recipe

Ingredients

1 small head cabbage
3 large carrots
2 Tbsp. butter
1/2 c. vegetable liquid
salt, pepper and paprika
1/2 c. milk
1/2 c. cheese
2 Tbsp. flour

Preparation

Shred cabbage and carrots; cook until tender.
Drain and save 1/2 cup liquid for sauce.
Make sauce with remaining ingredients. Alternate with vegetables in casserole dish.
Top with blanched almonds.
Bake at 350\u00b0 for 30 minutes.