Cheesy Cabbage Casserole 3/16/23

1 small head cabbage, halved and cored and thinly sliced 1 large carrot, grated 1 small onion, halved and thinly sliced 2 chicken bouillon cubes 1 tsp. garlic powder 1/4 tsp. each salt and pepper 2 T. butter 2 T. all purpose flour 1/2 C. reserved liquid from cabbage 1/2 C. milk 1 C. shredded cheddar cheese 1/4 tsp. smoked paprika salt and pepper to taste 14 ritz crackers, crushed

Put the sliced cabbage, carrots and onions in a pot. Add just enough water to cover and bring to a boil. Add the bouillon cubes and cook for 20 minutes or until desired tenderness. Drain, reserve 1/2 C. of the liquid. Season the cabbage with garlic powder, salt and pepper. Spread in a 2-quart baking dish. To the same pot add the butter and melt it over med. high heat. Add the flour and whisk to combine, cooking for 30 seconds. Whisk in the reserved liquid and the milk. This will thicken quickly, remove from the heat and stir in the cheese until melted. Season with smoked paprika and a little salt and pepper to taste. Pour over the cabbage and add the crushed crackers. Stir to combine. Bake in a 350 degree oven for 20-25 minutes, until bubbly.