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.
