This creamy cabbage casserole is subtly spicy and has the perfect balance of sweet, tender cabbage to classic, creamy béchamel sauce. The cracker and cheese topping adds a nice bit of crunch in every bite. Serve alongside roasted chicken or pork.
Ingredients
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3 tablespoons unsalted butter, divided
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11 cups sliced green cabbage (from 1 medium head)
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1 large sweet onion, thinly sliced (about 3 cups)
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2 large celery stalks, thinly sliced crosswise
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16 whole-grain round buttery crackers (such as Ritz), crushed
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¼ cup all-purpose flour
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2 cups reduced-fat milk
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1 ½ teaspoons Dijon mustard
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1 teaspoon salt
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½ teaspoon cayenne pepper
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¼ teaspoon ground nutmeg
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1 cup finely shredded Monterey Jack cheese, divided
Description
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Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray. Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add cabbage, onion and celery; stir to coat well. Cover and cook, stirring occasionally, until the cabbage is tender-crisp, 15 to 18 minutes.
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Meanwhile, place the remaining 1 tablespoon butter in a small microwaveable bowl; microwave on High until melted, about 20 seconds. Add crackers to the butter and toss together until combined.
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Sprinkle the cabbage mixture evenly with flour and stir to coat. Stir in milk and bring to a simmer over medium-high heat. Simmer, uncovered, stirring often, until the sauce is thickened and creamy and coats the cabbage mixture, 2 to 3 minutes. Add mustard, salt, cayenne, nutmeg and 1/2 cup cheese; stir until the cheese melts, about 30 seconds.
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Spoon the cabbage mixture into the prepared baking dish. Sprinkle evenly with the remaining 1/2 cup cheese and the buttered cracker mixture. Bake until bubbly around the edges and golden brown on top, about 20 minutes. Let stand for 5 minutes before serving.
