Directions:
- In a pot of salted boiling water, cook cabbage and carrots until crisp-tender.
- In a sauce pan, melt butter over medium heat; saute onions until tender.
- Add in flour, salt, and pepper; stir and cook until bubbly.
- Gradually add milk; cook and stir until thickened.
- Drain cabbage and carrots; place half in a greased 2 1/2 to 3 quart baking dish.
- Top with half of the sauce.
- Sprinkle with half of the cheese; repeat layers.
- In a smaller skillet, melt remainder of butter.
- Add bread crumbs, marjoram, and thyme.
- Cook, stirring, until lightly browned.
- Sprinkle over casserole.
- Bake, uncovered, at 350 degrees for 30-35 minutes or until cabbage is tender and bread crumb topping is browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.83 Kcal (1272 kJ) | ||
| Calories from fat | 172.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 29% | |
|---|---|---|---|
| Cholesterol | 56.45mg | 19% | |
| Sodium | 725.03mg | 30% | |
| Potassium | 446.5mg | 9% | |
| Total Carbs | 21.23g | 7% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 12.47g | 25% | |
| Vitamin C | 35.3mg | 59% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.6mg | 3% | |
| Calcium | 373.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 131.78 Kcal (552 kJ) | ||
| Calories from fat | 74.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 29% | |
|---|---|---|---|
| Cholesterol | 24.49mg | 19% | |
| Sodium | 314.47mg | 30% | |
| Potassium | 193.66mg | 9% | |
| Total Carbs | 9.21g | 7% | |
| Sugars | 4.14g | 38% | |
| Dietary Fiber | 1.75g | 16% | |
| Protein | 5.41g | 25% | |
| Vitamin C | 15.3mg | 59% | |
| Vitamin A | 0.3mg | 24% | |
| Iron | 0.3mg | 3% | |
| Calcium | 162.1mg | 37% | |
* 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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