cabbage head

What You'll Need:

  • 1 small head green cabbage, chopped
  • 1 medium onion, chopped
  • 1 pepper, diced or thinly sliced
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk or equivalent
  • Salt and pepper
  • 1 cup shredded cheese
  • 1 ½ cups bread crumbs
  • 2 tablespoons butter
  • Optional: fresh herbs


Preheat oven to 375 degrees. Spray or lightly grease a 2-quart casserole dish.

Coarsely chop the cabbage. Over medium high heat, melt butter in a large sauce pan or deep skillet. Add cabbage, onion, and pepper and saute 8 minutes, or until cabbage wilts and onion is translucent. Reduce heat to medium and sprinkle flour over vegetables. Stir frequently, making sure flour does not stick and burn to bottom of pan. Pour in milk while stirring, scraping up any brown bits on the bottom of the pan. Bring the mixture to a low boil, stirring frequently to prevent scorching. When milk thickens, remove from heat. Season to taste with salt and pepper.

Transfer cabbage mixture to prepared baking dish in two batches, sprinkling cheese on top of each addition.

In a small bowl, stir together melted butter, bread crumbs, and herbs. Sprinkle over casserole.

Bake for 30 minutes or until topping is browned and casserole is bubbly.