"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Scalloped Cabbage Recipe

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This recipe for Scalloped Cabbage, by , is from 5 o:clock...Suppers Ready!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Very good!
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Discard outer leaves from 1 medium cabbage and wash well.
Cut cabbage in to quarters. Remove the core and shred finely.
covered in salted water for about 15 mins. Drain well.
Place a layer of cabbage in the bottom of a greased 11/2 cup casserole dish. Cover lightly with a layer of crushed crackers. Season each layer with salt, pepper and dots of butter.
Continue to fill cassarole in alternate layers toppping with the cracker crumbs. Dot with butter.
Add milk to almost cover the cabbage, about 1 quart.

Directions:
Directions:
Bake in moderate oven, 350, for about 1 hour or until crusty brown.

 

 

 

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