Recipe Page

Cabbage Casserole

Ingredients

1 small head cabbage, cut into bite-sized pieces

1/2 teaspoon salt

1/4 cup water

1/2 cup nonfat milk

1/4 cup reduced fat cheddar cheese, shredded

1/2 tablespoon flour

1/4 cup croutons

Preparation

1.      Preheat oven to 325 degrees F.

2.      Wash hands with soap and water.

3.      Gently rub cabbage under cool running water.

4.      Steam cabbage in salted water for approximately 5 minutes. 

Drain and set aside.

5.      In a medium saucepan, heat milk over low-medium heat. Slowly whisk in cheese and flour

6.      Bring to a boil. Remove from heat.

7.      In a small casserole dish, layer cabbage and cheese sauce. 

Sprinkle with croutons.

8.      Bake for 15-20 minutes.

University of Illinois

Cabbage and Ham Bone Soup

Ingredients

1 medium onion, chopped

3 stalks celery, chopped

2 tablespoon butter

4 cup water

1 roasted ham bone

2 large carrots, diced

2 large white turnips, peeled, diced

1/2 green cabbage, chopped or shredded

3 tablespoon lemon juice

Preparation

1.      Wash hands with soap and water.

2.      Gently rub produce under cool running water.

3.      In large pot, sauté onion and celery in butter until onion is clear.

4.      Add water and ham bone and bring to simmer. Cook 5-7 minutes.

5.      Stir in carrots, turnips, cabbage, and lemon juice.

6.      Simmer until vegetables are tender but not mushy, about 15 minutes.

7.      Remove ham bone and set aside until cool enough to handle.

8.      Skim and discard any fat on top of soup.

9.      Serve hot and refrigerate leftovers

University of Illinois