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Scalloped Cabbage


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  • Author: Maureen Haddock
  • Total Time: 40-46 minutes

Ingredients

Units Scale
  • Finely shred 3 cups of cabbage
  • Pinch of salt
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of paprika
  • 1/4 teaspoon of dry mustard
  • 1 cup of milk
  • 1 cup of finely grated cheese

Instructions

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)

Notes

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

  • Prep Time: 5-10 minutes
  • Cook Time: 35-36 minutes
  • Category: Side Dishes
  • Method: Boil, Bake, Microwave

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