Directions:
- Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened.
- Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers.
- In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.
- Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.07 Kcal (783 kJ) | ||
| Calories from fat | 83.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.23g | 14% | |
|---|---|---|---|
| Cholesterol | 25.07mg | 8% | |
| Sodium | 377.78mg | 16% | |
| Potassium | 396.92mg | 8% | |
| Total Carbs | 21.34g | 7% | |
| Sugars | 8.08g | 32% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 5.55g | 11% | |
| Vitamin C | 49.7mg | 83% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.6mg | 3% | |
| Calcium | 168.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 80.26 Kcal (336 kJ) | ||
| Calories from fat | 35.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 14% | |
|---|---|---|---|
| Cholesterol | 10.76mg | 8% | |
| Sodium | 162.08mg | 16% | |
| Potassium | 170.29mg | 8% | |
| Total Carbs | 9.16g | 7% | |
| Sugars | 3.47g | 32% | |
| Dietary Fiber | 2.19g | 20% | |
| Protein | 2.38g | 11% | |
| Vitamin C | 21.3mg | 83% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.3mg | 3% | |
| Calcium | 72.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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