Cheesy Cabbage Bake

I discovered Tina’s Cheesy Shaved Brussel Sprouts and Leeks on Carrots N Cake a little while ago, and I’ve been interested in making the recipe ever since. My original plan was to go to Trader Joe’s and get the shaved brussel sprouts that Tina uses, but when I picked up a head of cabbage and onions at the farmer’s market, I thought I should try switching up the recipe to use those items instead. *full recipe below

First, I chopped and rinsed a half head of cabbage:

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I also chopped one small onion:

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Meanwhile, I set 1 tablespoon of olive oil and 1 teaspoon garlic to heat in a skillet:

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Once hot, I added the veggies and cooked just until the cabbage brightened in color:

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Then, I poured the veggie mix into a casserole pan:

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Meanwhile, I got out the fancy cheeses I bought:

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That’s extra sharp cheddar on the right and gruyere de comte on the left. I shredded 3/4 cup of the gruyere and 1/2 cup of the cheddar:

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Once the cheese was shredded, I melted 1 tablespoon of butter in a saucepan:

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Added 1 cup of almond milk and the shredded cheese:

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I stirred constantly until the cheese melted, also adding 1 teaspoon dijon mustard and some fresh ground pepper:

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I poured the mixture over the veggies and topped with a 1/4 cup of whole wheat bread crumbs:

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Cook at 400° for 20 minutes and…

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All done!

- 1/2 head cabbage, chopped
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic
- 3/4 cup shredded gruyere cheese
- 1/2 cup shredded cheddar cheese
- 1 cup almond milk
- 1 tablespoon butter
- 1 teaspoon dijon mustard
- pepper to taste
- 1/4 cup whole wheat bread crumbs
Saute chopped cabbage and onion in the olive oil and garlic until colors brighten. Transfer to a casserole dish.
Melt butter in a saucepan, and then add milk, cheese, mustard, and pepper. Stir constantly until cheese melts.
Pour cheese sauce over the vegetables and top with bread crumbs.
Bake at 400° for 20 minutes.

One thought on “Cheesy Cabbage Bake

  1. Pingback: Teriyaki Turkey Burgers | Treasure Your Being

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