Scalloped Cabbage Casserole - cooking recipe

Ingredients

8 cups thinly sliced cabbage
2 large carrots, shredded
1 onion, finely chopped
5 tablespoons butter or 5 tablespoons margarine, divided
3 tablespoons all-purpose flour
salt and pepper
1 1/2 cups milk
1 1/2 cups shredded American cheese
1/2 cup dry seasoned dry bread crumb
1 teaspoon dried marjoram
1 teaspoon dried thyme

Preparation

In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
In a sauce pan, melt butter over medium heat; saute onions until tender.
Add in flour, salt, and pepper; stir and cook until bubbly.
Gradually add milk; cook and stir until thickened.
Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
Top with half of the sauce.
Sprinkle with half of the cheese; repeat layers.
In a smaller skillet, melt remainder of butter.
Add bread crumbs, marjoram, and thyme.
Cook, stirring, until lightly browned.
Sprinkle over casserole.
Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.