Yield: 8 Servings
|1 large||Head cabbage; (about 3 1/2 lbs.) cut into 1|
|¼ cup||(1/2 stick) Parkay margarine divided|
|1 pounds||Velveeta pasteurized process cheese spread|
Cover cabbage with water in Dutch oven; bring water to boil. Cook 2½ 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 ½" 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@...> on Feb 24, 1998