"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Scalloped Cabbage Recipe

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This recipe for Scalloped Cabbage, by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Med Cabbage
4 T Butter
4 T Flour
1/2 C Cabbage liquid
1 C Milk
1 C Chedder cheese, grated
1 Sm Onion, finely chopped
1/2 C Crackers, cheese flavored crushed
Salt/Pepper to taste

Directions:
Directions:
Cut cabbage into quarters adn remove core, slice into 1/2" strips.

Cook cabbage in boiling water 10 minutes. Do NOT over cook. Drain, reserving 1/2 cup liquid.

In saucepan, melt butter, add flour and stir (making a roux), cook on low for about 3 minutes; stirring constantly.

Add reserved cabbage liquid, milk, onion, salt and pepper. Stir to mix.

Add cheese and continue stirring constantly adn cooking on med-low heat until sauce thickens and cheese is melted. Remove from heat.

Grease or oil a 2 to 3 quart casserole/baking dish. Place the drained caggage in the dish and pour sauce over and mix. Top with crushed crackers.

Bake at 350F for 30 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes 40 minutes
Personal Notes:
Personal Notes:
This is a good one for folks who like cabbage

 

 

 

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