"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
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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