Recipe of the Week: Crock Pot Cabbage Casserole
You may be thinking, there is no way my kids will eat something with the word “cabbage” in it, but I’m here to tell you that this meal is so delicious we ran out the last time I made it (I didn’t double the recipe because I thought maybe the children wouldn’t like this one). It’s on the menu again this week, and I am planning to double it and most likely use two crock pots. I want to make sure I have enough this time. Cabbage is a surprisingly tasty vegetable! We use it in a soup that my kids rave about and ask for as well. It’s nutritious, and has a smooth, buttery taste that is very pleasing. One added bonus (a very important bonus for any busy mom!) is that this dish is both easy to make and very inexpensive: a killer combination in my book. So, without further ado, I will share the recipe below.
Crockpot Cabbage Casserole
(Makes 6 servings)
1 large head cabbage, chopped
2 cups water (or enough to cover chopped cabbage in saucepan)
1 Tbsp. salt
1/3 cup butter
¼ cup flour
½-1 tsp. salt
¼ tsp. pepper
1 1/3 cups milk
1 1/3 cups shredded cheddar cheese
- Cook cabbage in saucepan in boiling water and 1 Tbsp. salt for 5 minutes. Place in slow cooker.
- In saucepan, melt butter. Stir in flour, salt, and pepper. Add milk, stirring constantly on low heat for 5 minutes. Remove from heat. Stir in cheese. Pour over cabbage in slow cooker.
- Cook on Low 4-5 hours.
Serve with fresh, warm bread.