Frankencabbage strikes again! (recipe: scalloped cabbage casserole)

Just as I thought I was done with cabbage after last week’s huge one, another large Napa cabbage showed up in my Greenling box this week. This one was a runt compared to last week’s, weighing in at only 4 lbs, 7 oz. But that’s still a big veggie.

So, I started an Internet hunt for recipes that use a LOT of cabbage. This scalloped cabbage casserole looked promising so I gave it a shot. After making several tweaks to adjust the flavor (1 tsp of marjoram is a lot) and healthiness (so is 5 tbsp of butter), we had a winner.

Even if you don’t like cabbage, this casserole could win you over. It involves cabbage and carrots parboiled until crisp-tender, combined with a light bechamel sauce, and covered with cheese and breadcrumbs. I promise, at the end, it doesn’t taste anything like that boiled cabbage your parents made you eat on New Year’s Day.

Scalloped Cabbage Casserole

8 cups thinly sliced cabbage (Napa or green)
2 large carrots, shredded
1 medium onion, finely chopped
4 tbsp Smart Balance (or other trans-fat-free butter substitute)
3 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 1/2 cups skim milk
1 1/2 cups reduced-fat cheddar cheese (or cheddar cheese blend)
1/2 cup bread crumbs
1 tsp dried thyme
1/2 tsp dried marjoram

Preheat oven to 350 degrees. Meanwhile, bring a large pot of salted water to a boil. Add cabbage and carrots and cook until crisp-tender, about 5 minutes. Drain and set aside.

Melt 2 tbsp of Smart Balance in a skillet on medium-high heat. Add onion and cook until translucent, about 7 minutes. Combine flour, salt, pepper, and milk in a small bowl, whisking until smooth. Add to onion and cook 2-3 minutes, until thick. Remove from heat.

Place half of cabbage mixture 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 crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until the top is browned. Makes 8 servings.