"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
This recipe for Scalloped Cabbage, by Esther Byrne, is from The Byrne Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups Cooked Shredded Cabbage (just wilted) 2 cups White Sauce (recipe below) 1/4 cup Buttered Bread Crumbs
Heat oven to 350º, grease 2 quart casserole dish. Place 1/3 of the cooked cabbage into the casserole dish, cover with a layer of White Sauce. Season with salt and pepper to taste. Follow with remaining layers then top with bread crumbs. Bake 1 hour.
White Sauce: 2 cups Milk Salt and Pepper to taste 4 T. Margarine or Butter 4 T. Flour
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.