Pella Chronicle

October 8, 2013

Mary's Cheesy Scalloped Cabbage


The Chronicle

Pella —

1 small head green cabbage
2 c cheddar cheese, shredded
1 1/2 c medium white sauce
1/2 - 3/4 c fine bread crumbs, buttered
1/2 tsp salt
1 Tbsp butter
WHITE SAUCE:
3 Tbsp butter
3 Tbsp all purpose flour
1/4 tsp salt
1 1/2 c

milk

Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.

For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.

Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.

Top with buttered bread crumbs.

Bake at 375 for 25 minutes, or until bread crumbs are browned.

A good side dish with ham, pork, sausage, or as a vegetarian main dish.