Ingredients
8 cups thinly sliced cabbage (2-2-1/2 pounds)2 large carrots, shredded1 medium onion, finely chopped5 tablespoons butter, divided3 tablespoons all-purpose flour1/2 teaspoon salt1/8 teaspoon pepper1-1/2 cups whole milk1-1/2 cups shredded process American cheese1/2 cup seasoned bread crumbs1 teaspoon dried marjoram1 teaspoon dried thyme
Preparation
Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.
Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers.
In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.
Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.
