This cabbage casserole provides a lovely, snappy contrast to tender barbecued pork or brisket.
The brightness of the cabbage and celery will balance out the heavy turkey and potatoes.
Learn how to make cabbage casserole, and add it to your regular rotation for all sorts of meals.
Credit:Will Dickey
How To Make Cabbage Casserole
For the full recipe, keep scrolling.
Commenter Ellen says that she “substituted almond milk and veggie oil margarine” for theevaporated milkand butter.
Also, nutritional yeast can replace the Parmesan cheese, offering very similar flavors.
Credit:Will Dickey
When stored this way, a cabbage casserole should stay good if refrigerated for up to 3 days.
Ingredients
5Tbsp.
(2 1/2 oz.)
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salted butter, divided
1medium (2 lb.)
or to taste
Cooking spray
2Tbsp.all-purpose flour
1 1/2cupsevaporated milk (from 1 12-oz.
Melt 2 tablespoons of the butter in a large skillet set over medium.
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Transfer to a 3-quart lightly greased (with cooking spray) baking dish.
Gradually add milk to saucepan, whisking constantly to remove any clumps.
Cook, whisking constantly, until thickened and smooth, about 3 minutes.
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Pour sauce over cabbage mixture.
Add breadcrumbs and remaining 1/2 cup Parmesan to melted butter, and stir until combined.
Sprinkle breadcrumb mixture evenly over cabbage.
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If you want something a bit more no-cook, trytangy rainbow slaw,buttermilk coleslaw, orquick pickled slaw.
it’s possible for you to freeze a cabbage casserole for later use.
When kept in a freezer-safe and airtight container, it should last in freezer for about 6 months.
Credit:Will Dickey
For others, a spin in the microwave works fine.
You may loose some crispiness on the topping, but the rest of the cabbage will heat up beautifully.
Credit:Will Dickey
Credit:Will Dickey
Credit:Will Dickey
