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
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