If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Oh my goodness. Please try this recipe the next time you have some cabbage that you don’t know what to do with. The cabbage is cooked long and slow, allowing it to become a sweet, tender, gently flavored vegetable. This casserole is tender, creamy, luscious and simply wonderful. Plus, CARAWAY! One of my favorite flavors that I don’t get often enough. —Vicki Amsinger
- 1 teaspoon canola oil
- 3 pieces ready cooked bacon
- 4 cups shredded cabbage
- 1 cup sliced leeks
- 2 teaspoons caraway seeds
- 2 teaspoons dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons granulated sugar
- 1 cup fat free half and half
- 1 tablespoon all purpose flour
- 1 teaspoon salt
- black pepper, to taste
- 1 cup shredded low fat Swiss cheese
- 1 tablespoon grated parmesan cheese
- Preheat the oven to 350 degrees F. Spray a 1.5 quart casserole dish with cooking spray and set aside.
- Heat the oil in a large skillet over medium heat and add the chopped bacon. Cook until the bacon just starts to crisp. Add cabbage, leeks and caraway seeds. Cook, stirring often, for 10 minutes or until the cabbage starts to wilt and the leeks begin to turn transparent. Remove from heat and let cool for 5 minutes.
- In a large mixing bowl, whisk together the mustard, vinegar and sugar. Gradually whisk in the half and half, flour, salt and pepper. Stir in the Swiss cheese.
- Add the cabbage mixture to the cheese mixture and toss thoroughly. Pour into the prepared casserole dish and top with the parmesan cheese.
- Bake, uncovered, for 40 minutes or until the parmesan is golden brown and the sides of the casserole are bubbly.