SCALLOPED CABBAGE
My mother always made this dish as a special treat, and now I do, too. The combination of ingredients is just right-the white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for cabbage like it!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.
Nutrition Facts :
BETH'S SCALLOPED CABBAGE
Excellent holiday side dish.
Provided by Andrea
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
- Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
- Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
- Bake for 25 to 30 minutes in the preheated oven, or until top is browned.
Nutrition Facts : Calories 238.7 calories, Carbohydrate 22.6 g, Cholesterol 25.2 mg, Fat 13.9 g, Fiber 3 g, Protein 7.3 g, SaturatedFat 6.4 g, Sodium 606.6 mg, Sugar 6.9 g
SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.
SCALLOPED CABBAGE
This is a cabbage casserole that is just delicious. Great in place of a starch at a meal. Also good with ham, pork or any barbecued meat.
Provided by GRAMMYROSE
Categories Side Dish Casseroles
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
- Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
- Bake in preheated oven for 30 minutes, or until golden brown and heated through.
Nutrition Facts : Calories 203.3 calories, Carbohydrate 21.2 g, Cholesterol 139.1 mg, Fat 9.8 g, Fiber 3.4 g, Protein 9.4 g, SaturatedFat 4.4 g, Sodium 623.3 mg, Sugar 8.5 g
MARY'S CHEESY SCALLOPED CABBAGE
A culinary match made in heaven! The cabbage and cheese are simply divine together.
Provided by Ellen Bales
Categories Side Casseroles
Time 55m
Number Of Ingredients 11
Steps:
- 1. 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.
- 2. 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.
- 3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
- 4. Top with buttered bread crumbs.
- 5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
- 6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!
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