Betty Randalls Cheese Cabbage Recipes

BETTY RANDALL'S CHEESE CABBAGE

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.

VEGETARIAN CABBAGE ROLLS

Steps:

• Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; drain.
• Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil about 3 minutes, stirring occasionally, until crisp-tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese.
• Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls.
• Cover and bake 30 minutes. Spoon remaining chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.