Name: Cabbage-Carrot Casserole
Ingredients: 2 cubes chicken bouillon; 2 cups water; 2 pounds cabbage, sliced into thin strips; 2 large carrots, grated; 2 tablespoons butter; 2 tablespoons all-purpose flour; 0.5 cup milk; 2 ounces shredded Cheddar cheese, or more to taste; 0.25 teaspoon paprika, or to taste

Ingredients

2 cubes chicken bouillon
2 cups water
2 pounds cabbage, sliced into thin strips
2 large carrots, grated
2 tablespoons butter
2 tablespoons all-purpose flour
0.5 cup milk
2 ounces shredded Cheddar cheese, or more to taste
0.25 teaspoon paprika, or to taste

Steps

Preheat the oven to 350 degrees F (175 degrees C).
Dissolve bouillon cubes in water in a large pot over medium-high heat. Add cabbage and carrots; cook until tender, 20 to 30 minutes. Drain; reserve ½ cup cooking liquid. Transfer cabbage and carrots to an 8×11-inch casserole dish.
Melt butter in a saucepan over medium heat; stir in flour until hot, about 1 minute. Stir in reserved cooking liquid and milk until smooth. Add Cheddar cheese; cook and stir until cheese is melted and mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.