Creamy Cabbage Casserole
Just a little something to use up some ingredients I had, it turned out quite nice.
Just a little something to use up some ingredients I had, it turned out quite nice.
- 1 teaspoon salt
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tablespoon sugar
- 3 tablespoons butter
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1/4 teaspoon cayenne pepper
- 1 medium onion chopped
- 1/2 teaspoon italian seasoning
- 1/4 cup bread crumbs
- 1/2 head cabbage chopped
- 8 ounces rotini pasta
- 1 cup ham diced (or spam)
- 3 ounces shredded chedar cheese
- 1 ounce parmesan cheese shredded
- Carbohydrate 64.25206247946 g
- Cholesterol 97.1532740620681 mg
- Fat 53.4256975030545 g
- Fiber 5.59051479927606 g
- Protein 23.8884722399364 g
- Saturated Fat 23.9214100955619 g
- Serving Size 1 1 Serving (356g)
- Sodium 817.089196695461 mg
- Sugar 58.661547680184 g
- Trans Fat 4.65282263726222 g
- Calories 829 calories
Step-by-step
- Preheat oven to 375(F)
- Boil pasta till not quite done about 7 min
- heat 1 1/2 T butter in large skillet to med-high
- Add Cabbage, Salt, & Onion Saute till starting to brown
- meanwhile mix: milk, sour cream, cheese, flour and seasonings
- once cabbage begins to brown add sugar and ham
- saute until well browned
- Combine drained pasta, cabbage and cream mixture together
- pour into 9x9 pan
- top with a layer of bread crumbs
- bake uncovered for 35 min or till browned and bubbly
Creamy vegetable bakes fail most often from unmanaged moisture release rather than poor seasoning. Vegetables like cabbage and onions shed significant water when heated, which can quickly transform a rich dairy sauce into a thin, watery broth.
- Underboil the rotini by two minutes, stopping at approximately seven minutes of boiling time, so the pasta absorbs excess liquid from the sauce during the thirty-five minute bake in the 375 degree oven without turning mushy.
- Sauté the chopped cabbage and onion in butter over medium-high heat until the edges show deep browning, evaporating surface moisture and concentrating the natural sugars before the ham enters the pan.
- Whisk the flour directly into the cold milk and sour cream mixture before combining it with the pasta and vegetables; this slurry prevents lumps and thickens properly as the starches gelatinize in the oven.
- Judge the final doneness visually by watching for the bread crumb topping to turn golden-brown and the edges of the casserole to bubble actively rather than relying on an internal temperature probe.
Proper heat management ensures the cheese melts into a cohesive emulsion instead of separating into grease pools. Allow the assembled dish to rest briefly after baking to let the internal starches set.
