Grocery stores are full of cabbage and kale this week. The gorgeous green colors of both these superfoods enticed me to purchase them. I wanted to find a recipe that would combine them. I found a good choice in the Fix-It and Forget-It Cookbook,  contributed by Edwina Stolzfus of Narvon, PA. I was sure I could tweak the recipe a bit to include kale. This casserole is created for cooking in a crockpot. The ingredients could easily be adapted to bake in a 350 degree oven for about 45- 60 minutes.

Here is my version of the recipe. I added kale and mustard and a touch less cheese than the original. This recipe is a perfect choice for St. Patrick’s Day.

CABBAGE CASSEROLE
1 medium head cabbage, chopped
1/2 bunch of kale, torn away
from stem in bite-sized pieces

Boil cabbage and kale in salted water
for about five minutes.
The pan will be full,
but as the cabbage and kale cook and
soften they will reduce in size. Drain.

1/3 cup butter
1/4 cup flour
1/2 – 1 tsp salt
1/4 tsp pepper
1 1/3 cups milk
1/2  8 oz. block of cheddar cheese,
shredded, about one cup
1/2 to 1 tbsp gourmet mustard
(I used champagne dill mustard, it is a
very delicate mustard, if your mustard
choice is strong in flavor use a bit less)

In a saucepan, gently melt the butter, do not
allow to burn. Stir in flour, salt and pepper.
Whisk until they thicken a bit. Add milk,
stirring constantly. Cook until the mixture
thickens. Remove from heat. Stir in cheese and
mustard. Pour sauce over cabbage and kale.
Place in crockpot. Cook on low 4-5 hours.

Delicious! Even my seven year old grandson loved it!