Best 5 Betty Randalls Cheese Cabbage Recipes

Betty Randall's Cheese Cabbage is a beloved and comforting dish that has been passed down through generations. This classic combination of cabbage, cheese, and spices is a staple in many kitchens, offering a simple yet flavorful dish that is perfect for any occasion. Whether you're looking for a quick and easy weeknight meal or a hearty side dish for a special gathering, Betty Randall's Cheese Cabbage is sure to satisfy.

Let's cook with our recipes!

ESCALLOPED CABBAGE CASSEROLE

Escalloped Cabbage Casserole image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter, plus more for greasing the pan
Kosher salt
1 head green cabbage
2 tablespoons all-purpose flour
1 cup milk
Freshly ground black pepper
One 15-ounce jar processed cheese sauce or dip, such as Cheez Whiz
1 cup grated pepper Jack cheese
1 jalapeno pepper, sliced into rounds, seeds removed
Paprika, as needed

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-9-inch baking dish.
Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish.
In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.
Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes.

GRILLED CABBAGE

Grilled Cabbage image

Don't be surprised if even your kids like this grilled treat. It's easy to cook this alongside steaks or burgers on the grill, as long as you start the cabbage wedges first.

Provided by Fauve

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 head cabbage
4 teaspoons butter
4 slices bacon
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons grated parmesan cheese

Steps:

Cut cabbage into four wedges.
Place each wedge on a piece of doubled heavy-duty aluminum foil.
Spread cut sides with butter.
Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
Wrap bacon around each wedge.
Fold foil around cabbage, sealing each wedge tightly.
Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Nutrition Facts : Calories 139.4, Fat 8.3, SaturatedFat 4.1, Cholesterol 17.7, Sodium 760.8, Carbohydrate 13.7, Fiber 5.8, Sugar 7.3, Protein 4.9

CABBAGE ROLL CASSEROLE

Cabbage Roll Casserole image

Traditional cabbage rolls are a delicious but time-consuming classic, so we updated them with a modern casserole makeover! We've eliminated lots of steps to make this far easier version but kept all the robust flavors that cabbage rolls are famous for: hearty ground beef, rich tomato sauce and savory chopped cabbage. Make room for this new classic in your dinner rotation!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 13

Ingredients

1 lb lean ground beef (at least 80%)
2 cups chopped yellow onions
2 tablespoons butter
1 bag (10 oz) angel hair coleslaw mix
4 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 can (15 oz) Muir Glen™ organic tomato sauce
2 cups cooked white rice
2 eggs
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley leaves
Sour cream, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Heat 12-inch nonstick skillet over medium-high heat. Add beef and onions; cook 8 to 10 minutes, stirring to break up chunks, until beef is brown. Remove from skillet; drain and set aside. Wipe out skillet.
In same skillet, melt butter over medium-high heat. Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In small bowl, beat eggs and whipping cream; stir into mixture in skillet.
Spoon mixture into baking dish. Cover with foil. Bake 22 to 24 minutes or until heated to 165°F in center of casserole. Top with parsley; serve with sour cream.

Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 140 mg, Fat 2, Fiber 3 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 1/3 Cups, Sodium 800 mg, Sugar 7 g, TransFat 1 g

BETH'S SCALLOPED CABBAGE

Beth's Scalloped Cabbage image

Excellent holiday side dish.

Provided by Andrea

Categories Side Dish Casseroles

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
⅔ cup shredded American cheese
½ cup crushed buttery round crackers

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

Nutrition Facts : Calories 238.7 calories, Carbohydrate 22.6 g, Cholesterol 25.2 mg, Fat 13.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 6.4 g, Sodium 606.6 mg, Sugar 6.9 g

BETTY RANDALL'S CHEESE CABBAGE

Betty Randall's Cheese Cabbage image

Mom met Betty through church and she quickly became a welcomed addition to our family. I'm submitting this recipe because 1) it's easy to make, 2) is a good way to combine cabbage and cheese, and 3) the men I've served it to really like it.

Provided by Suzie

Categories Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 medium head cabbage, coarsely chopped
8 ounces extra-sharp cheddar cheese, grated
3 tablespoons butter or 3 tablespoons oleo
3 tablespoons flour
1 3/4 cups milk
1/3 cup seasoned bread crumbs
salt and pepper

Steps:

Boil the chopped cabbage 8-10 minutes. Drain well. If not, cheese sauce becomes watery.
Melt butter in saucepan; add flour and stir.
Add milk (a little at a time); stirring until thickened.
Add grated cheese; stir until melted.
Salt and pepper to taste.
Spray casserole dish with non-stick spray.
Layer cabbage and cheese, making cheese sauce the last layer.
Sprinkle with breadcrumbs and butter or oleo.
Bake at 350 degrees for 45 minutes.

Tips:

To save time, use pre-shredded cabbage and carrots.
If you don't have a food processor, you can finely chop the cabbage and carrots by hand.
Be sure to drain the cabbage and carrots well after rinsing them. Excess water will make the casserole soggy.
Use a sharp knife to thinly slice the onion.
If you don't have cheddar cheese, you can use a different type of hard cheese, such as Colby or Swiss.
For a more flavorful casserole, use a combination of cheeses, such as cheddar, Parmesan, and mozzarella.
Season the casserole to taste with salt and pepper.
Top the casserole with buttered bread crumbs before baking. This will give it a crispy, golden-brown crust.
Bake the casserole until it is hot and bubbly, and the cheese is melted and golden brown.
Let the casserole cool for a few minutes before serving.

Conclusion:

Betty Randall's cheese cabbage casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover cabbage and carrots. The casserole is cheesy, flavorful, and has a crispy, golden-brown crust. It is sure to be a hit with your family and friends.