A delightful casserole combining tender cabbage and carrots with a creamy cheese sauce and a crispy breadcrumb topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Bring a large pot of salted water to a boil. Add the cabbage and carrots, cooking until just tender. Drain and set aside.
Don't overcook the vegetables; they will continue to cook in the oven.
In a saucepan, melt the butter over medium heat. Add the onions and sauté until softened.
Stir frequently to prevent the onions from burning.
Stir in the flour, cooking for a minute to form a roux. Gradually whisk in the milk, cooking until the sauce thickens.
Whisk constantly to avoid lumps in the sauce.
Layer half of the cooked vegetables in a greased baking dish. Pour half of the sauce over them, then sprinkle with half of the cheese. Repeat the layers.
Ensure even layers for consistent flavor throughout.
In a skillet, melt the remaining butter. Stir in the breadcrumbs, thyme, and marjoram, cooking until golden.
Toast the breadcrumbs evenly for a crunchy topping.
Sprinkle the breadcrumb mixture over the casserole. Bake uncovered for 30-35 minutes, until bubbly and golden.
Check for bubbling edges and a golden top to know it's done.
Let the casserole cool slightly before serving. Enjoy your delicious creation!
Allowing it to cool slightly makes it easier to serve.
Nutze unsere App für das beste Erlebnis
