Tuesday, August 1, 2017

Cheesy Cabbage and Celery Bake

After baking


  • 4 cups cabbage, coarsely chopped
  • 3 cups celery including tops, cut into chunks
  • 1 teaspoon caraway seed
  • ½ teaspoon salt
  • 1 to 2 tablespoons butter or butter substitute - I used 1 tablespoon Smart Balance Buttery Spread
  • 2 tablespoons whole-grain flour
  • 1¼ cups low fat milk
  • ½ cup beer, if desired - or, use additional ½ cup milk or other liquid (the beer gives it great flavor, though!)
  • 1 cup low fat finely shredded cheddar cheese
  • Salt and freshly ground pepper, as desired
  • 3 to 4 fresh sage leaves, crumpled - optional
  • Bread crumbs, if desired - I cubed 2 slices of pumpernickel rye bread


Add a couple inches of water to a large saucepan, and bring it to a boil on the stove. Add cabbage, celery, and seasonings. Reduce heat, and simmer for five minutes. Remove from heat and drain well. Reserve vegetable liquid for a future recipe, if desired. I froze mine, and I will use it when I make cabbage rolls, soup, or stew. 
Melt butter in large skillet over low to medium heat. Whisk in flour so there are no lumps. Slowly whisk in milk, and then beer over low heat until mixture is smooth and starting to thicken. Remove from heat. Add cheese, and stir until cheese is melted. Sprinkle with salt and pepper.

Almost ready for the oven

Lightly grease a 2 quart casserole dish with cooking spray. Add vegetables and crumpled sage to dish, and then top with cheese sauce. Gently stir, if needed. Top with bread crumbs and additional shredded cheese, if desired. I added a couple tablespoons of shredded cheese for the last 10 minutes of baking time.

Ready for the oven

Place dish in oven preheated to 350°F. Bake until bubbly and golden--30 to 40 minutes.

Surprisingly tasty ~ Feel free to share this post!