Creamy Cabbage & Sun‑Dried Tomato Casserole
- Replies 0
This comforting casserole turns cabbage into a cozy, creamy bake—with tangy sun‑dried tomatoes and melted Gruyère pulled into every bite. It’s a satisfying vegetarian dish that’s perfect as a main or a standout side.
Ingredients:
Thanks to EatingWell for this creamy, veggie-forward bake. Have a casserole or baked vegetable you swear by? Share it with us in the Cooking & Recipes forum!
Image source: EatingWell
Ingredients:
- 1 small head cabbage (about 2 lb), sliced (~10 cups)
- 1 small sweet onion, thinly sliced
- ¾ cup oil‑packed sun‑dried tomatoes, drained and chopped (divided)
- 2 tablespoons unsalted butter
- 3 tablespoons all‑purpose flour
- 2 cups whole milk
- 1 teaspoon dry mustard
- ½ teaspoon ground fennel seeds
- ½ teaspoon salt, divided
- 1 cup shredded Gruyère cheese, divided
- Preheat oven and grease a baking dish. In a large skillet, melt butter and sauté onion until softened.
- Add half the sun‑dried tomatoes and cabbage; stir to combine.
- Sprinkle flour over the mixture; stir to coat. Gradually whisk in milk until smooth.
- Add dry mustard, fennel seeds, and half the salt; simmer until sauce thickens.
- Remove from heat and stir in half of the cheese until melted.
- Transfer to baking dish, top with remaining cheese and sun‑dried tomatoes, and bake until bubbly and golden.
- Let stand a few minutes before serving.
Thanks to EatingWell for this creamy, veggie-forward bake. Have a casserole or baked vegetable you swear by? Share it with us in the Cooking & Recipes forum!
