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Creamed Cabbage




Source of Recipe


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List of Ingredients




3 TBS butter
3 TBS all purpose flour
1 1/2 c hot milk
1 1/2 tsp prepared mustard
pinch cayenne pepper
salt and pepper, to taste
1 2-lb head cabbage, trimmed of outer leaves
1 c dry bread crumbs
2 TBS butter

In a heavy bottomed saucepan, melt butter over medium heat. Sprinkle in flour, stirring constantly, as the sauce bubbles and cooks, about 2 minues. Do not let brown. Stir in hot milk, continuing to stir as sauce thickens. Bring to a boil. Add mustard, cayenne, and salt and pepper to taste. Lower heat and cook, stirring constantly, 3 more minutes. Remove from heat. Preheat oven to 400. Cut cabbage into 8 wedges. Cook in boiling water, 8 minutes, until tender. Drain and trim away tough inner core. Chop coarsely and mix with sauce. Place in a buttered 2 quart cassserole. Top with bread crumbs, and dot crumbs with tiny pinches of butter. Bake 20 minutes. 6-8 servings

Recipe