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
Ingredients
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1 teaspoon
canola oil
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3 pieces
ready cooked bacon
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4 cups
shredded cabbage
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1 cup
sliced leeks
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2 teaspoons
caraway seeds
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2 teaspoons
dijon mustard
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2 teaspoons
apple cider vinegar
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2 teaspoons
granulated sugar
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1 cup
fat free half and half
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1 tablespoon
all purpose flour
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1 teaspoon
salt
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black pepper, to taste
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1 cup
shredded low fat Swiss cheese
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1 tablespoon
grated parmesan cheese
Directions
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Preheat the oven to 350 degrees F. Spray a 1.5 quart casserole dish with cooking spray and set aside.
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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.
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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.
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Add the cabbage mixture to the cheese mixture and toss thoroughly. Pour into the prepared casserole dish and top with the parmesan cheese.
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Bake, uncovered, for 40 minutes or until the parmesan is golden brown and the sides of the casserole are bubbly.
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