Preheat the oven to 350°F
Butter a 2-quart casserole.
It is fine to double this recipe.
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.
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)
Leftover Scalloped Cabbage and Cheese freezes successfully in small containers. It is delicious reheated for quick lunches.
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