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Serves
4
Creator Notes
Oh my goodness. Please place that recipe the next time you presumably may presumably even possess some cabbage that you just don’t know what to attain with. The cabbage is cooked long and unhurried, allowing it to change into a candy, mushy, gently flavored vegetable. This casserole is mushy, creamy, scrumptious and merely appealing. Plus, CARAWAY! Regarded as one of my well-liked flavors that I don’t bring together in overall sufficient. —Vicki Amsinger
Ingredients
1 teaspoon
canola oil
3 pieces
spicy cooked bacon
4 cups
shredded cabbage
1 cup
sliced leeks
2 teaspoons
caraway seeds
2 teaspoons
dijon mustard
2 teaspoons
apple cider vinegar
2 teaspoons
granulated sugar
1 cup
tubby free half and half
1 tablespoon
all cause flour
1 teaspoon
salt-
sunless pepper, to taste
1 cup
shredded low tubby Swiss cheese
1 tablespoon
grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees F. Spray a 1.5 quart casserole dish with cooking spray and space aside.
- Warmth the oil in an foremost skillet over medium warmth and add the chopped bacon. Cook dinner until the bacon fair begins to crisp. Add cabbage, leeks and caraway seeds. Cook dinner, stirring in overall, for 10 minutes or until the cabbage begins to wilt and the leeks launch to flip clear. Put off from warmth and let cool for five minutes.
- In an foremost mixing bowl, trek together the mustard, vinegar and sugar. Gradually trek within the half and half, flour, salt and pepper. Chase within the Swiss cheese.
- Add the cabbage combination to the cheese combination and toss completely. Pour into the spicy casserole dish and high with the parmesan cheese.
- Bake, uncovered, for 40 minutes or until the parmesan is golden brown and the perimeters of the casserole are bubbly.
