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Scalloped Cabbage

Preheat the oven to 350°F

Butter a 2-quart casserole.

It is fine to double this recipe. 

Cabbage:

Finely shred 3 cups of cabbage 

Cook cabbage in a small amount of boiling water with a pinch of salt in a covered saucepan until tender-crisp. (Takes about 5 minutes)

Drain, mix with cheese sauce and sprinkle with topping. 

Sauce:

2 tablespoons of butter

2 tablespoons of flour 

½ teaspoon of salt

¼ teaspoon of paprika

¼ teaspoon of dry mustard

1 cup of milk

1 cup of finely grated cheese 

In an 8-cup glass bowl, heat butter ½ to ¾ of a minute, or until melted. Whisk in the flour and spices. Gradually add the milk, whisking until smooth.

Microwave sauce on MEDIUM POWER for 5 to 6 minutes, stopping to whisk every two minutes until the sauce thickens.   

Add cheese, stir sauce until cheese melts. Mix with well-drained cabbage. Pour into a 2-quart casserole and cover with your preferred crumb topping. I have enjoyed crushed crackers, butter mixed with breadcrumbs, or potato chips as a topping. 

Bake in a 350°F oven until the top is brown and sauce is bubbly. (30 minutes)

Note:

Leftover Scalloped Cabbage and Cheese freezes successfully in small containers. It is delicious reheated for quick lunches. 

 

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