Wednesday, January 2, 2013

Scalloped Cabbage

Weird right?  I know!

It is a new year, I wanted to start it off with something you thought was going to be healthy but alas, is not.  HA!  I was looking through an old cookbook of my sisters, it is from our hometown church 30 years ago!  I found some recipes in there that I had never heard of or eaten so I took the liberty to find one I thought we might enjoy and go with it. 


What is it about these old cookbooks.  The way they wrote recipes is bizarre.  I mean, they call for ingredients that should be an entirely different recipe on their own, but aren't and there is no recipe FOR them.  They only sometimes give oven temps and even have little notes in parenthesis that say things like "even if cabbage is hard on your stomach you can usually eat this".  What does that have to do with anything?  Who thought to put that in there?   I even found a recipe for "Mock Chicken", made with hamburger?!?!

Anyway, I love cabbage.  So if you love cabbage, you should try this.  I made a few command decisions on this one.  The recipe was very vague, with you making many choices so I made them and should thank me for it, it is awesome!

And really, "even if cabbage is hard on your stomach youc an usually eat this". Mwaaahahaha! Why does that crack me up so much?

You will need to make a white sauce first, so here is what you need for that:
2 tbsp butter
2 tbsp flour
2 cups milk (called for sweet milk, wth is sweet milk in a savory dish??? go with regular!)
Salt and Pepper to taste

Melt the butter in a small saucepan, add flour.  Cook for 1-2 minutes whisking constantly.  Add in milk and continue to whisk until it is creamy and thick.  Add salt and pepper to taste.  You don't want it to taste like nothing so make sure to season well with both.  Set it aside and move to the next steps.

For the rest of the recipe you will need:
1 sm/med head of cabbage  (no need to fret this to much at ALL)
1 1/2 cups bread crumbs
1/3 cup melted butter
1 1/2 cups grated cheddar cheese

Chop your cabbage into chunks.  Not shreds, not HUGE chunks just get 'er down to size peeps.  Bring a large pot of water to boil and get it in.  Boil for 5 minutes and then drain.


In a small casserole, I think I used about a 7x10 (ish) casserole.  Lay half of your cabbage on the bottom.  cover with half of the white sauce, and half of the cheese.  Get how we are doing this?  Now, add the rest of the cabbage, rest of the white sauce and the rest....................oh the cheese!  

Here is the first layer.


Cover the top with the bread crumbs, salt and pepper again lightly and then drizzle with your melted butter.  You made need a wee bit more butter, ya know, for the sake of the breadcrumbs.  Bake in a 350 oven for 30 minutes. 

This is unlike anything I have eaten and it is SO good.  I mean seriously.....so different and so good.  So quick and easy.  You will be a rockstar for making a healthy food, UNhealthy!

This is not a sponsored blog but I have one reminder..."Take BEANO before and there will BEANO gas after", 

Your "like to cover all consequences of cabbage eating"chefwannabe












3 comments:

  1. Sounds and looks wonderful...I'll have to take a break until I try this recipe. All cabbaged out since the big pork and sauerkraut feast or I'll need more than Beano lol

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  2. Take it from this "old" lady, sweet milk means regular milk, not sour cream or buttermilk.And "oleo" means margarine. Good recipe.

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  3. When my mother would make stuffed cabbage, she always used the leftover cabbage to make this, only she would put the cabbage in a oven dish, put dabs of butter on it, pour whole milk half way up and bake it. It was delish.. I have to try this one, it sounds great.

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