Cabbage and Carrot Casserole | Just A Pinch Recipes

Ingredients

• ## CASSEROLE
• 3 tablespoon(s) unsalted butter
• 1 1/2 tablespoon(s) olive oil
• 2 cup(s) yellow onions, diced
• 1/2 cup(s) celery, diced
• ground Himalayan pink salt, to taste
• 6 cup(s) green cabbage, sliced into thin strips
• 3 cup(s) carrots, shredded
• freshly ground black pepper, to taste (I always use mixed peppercorns)
• 3 large cloves garlic, pressed
• 1 teaspoon(s) dried basil leaves
• 1 teaspoon(s) dried oregano
• 1/2 teaspoon(s) lemon zest
• ## CHEDDAR CHEESE SAUCE
• 3 tablespoon(s) butter
• 3 tablespoon(s) unbleached all-purpose flour
• 1 3/4 cup(s) milk, warm
• 1 pinch(es) white pepper (substitute black or mixed peppercorns if desired)
• 1 pinch(es) pinch ground Himalayan pink salt
• 1/4 teaspoon(s) mild paprika
• 1/4 teaspoon(s) mustard powder
• 1 1/2 cup(s) sharp cheddar cheese, grated
• ## TOPPING
• 1 cup(s) Panko bread crumbs
• 1/4 cup(s) butter, melted
• 1/2 teaspoon(s) hot paprika (substitute smoked paprika), or as needed
• 1 tablespoon(s) fresh chopped parsley, for garnish