Cabbabe Cheese Bake
By PutoPinoy on Tuesday, July 10, 2007 At
Tuesday, July 10, 2007
Ingredients:
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil.
Add cheese spread; stir until melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.
- 1 lg. head cabbage (about 3 1/2 lbs.), cut into 1 1/2" chunks
- 1/4 c. (1/2 stick) Parkay margarine, divided
- 3 tbsp. flour
- 1/2 tsp. paprika
- 1 c. milk
- 1 lb. Velveeta pasteurized process cheese spread, cubed
- 2 c. croutons
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil.
Add cheese spread; stir until melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.
