| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Dutch |
Cabbage, Casseroles, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Head cabbage; (about 3 1/2 lbs.) cut into 1 |
| 1/4 |
c |
(1/2 stick) Parkay margarine divided |
| 3 |
tb |
Flour |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Milk |
| 1 |
lb |
Velveeta pasteurized process cheese spread |
| 2 |
c |
Croutons |
INSTRUCTIONS
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2
minutes; drain well.
Heat oven to 350 degrees.
Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in
flour and paprika.
Gradually stir in milk; cook, stirring constantly, until mixture thickens
and comes to a boil. Add cheese spread; stir until melted. Add cabbage.
Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted
margarine. Sprinkle over cabbage mixture; cover.
Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are
toasted. Let stand 10 minutes before serving. Serves 8.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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