Scalloped Cabbage With Nutmeg Sauce Recipes

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.

Steps:

• Cut cabbage up into bite size pieces.
• Par-boil approximately 3-5 minutes, drain well.
• Place cabbage in greased 9x13 casserole.
• Set aside.
• Melt butter in large saucepan.
• Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
• Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
• Cut up Velveeta cheese and stir to melt.
• Season cabbage with salt and pepper to taste.
• Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
• If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
• *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
• If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

Steps:

• Cube cabbage into roughly 1.5" squares for even cooking. Put in large stock pot and cover with water. Bring to a boil, then reduce to simmer for 15-20 minutes. You want the cabbage to be just fork tender. Drain in colander while preparing cheese cause.
• To prepare the bechamel sauce;.
• In the 2 cups of milk, whisk in well the 1/3 cup of flour. Melt the stick of butter, with salt, pepper, and garlic added, in a sauce pan on medium heat. Once the butter is melted, slowly whisk in the milk/flour mix. Continue to slowly whisk until sauce starts to thicken. You may need to turn heat up just a bit to get a gentle boil, then reduce back down to simmer. Once you think the sauce is thick enough, add 2 cups of shredded cheddar cheese and blend until melted. Turn off heat.
• Put drained cabbage in a 9"x11" baking dish (or large Corning French White style casserole dish.) No need to spray or coat pan, unless you use metal. Pour the bechamel sauce over cabbage, and gentle turn cabbage to coat. Sprinkle the last cup of cheddar cheese on the top. Bake for 30 minutes on 350.
• Let rest for 10 minutes, then serve.

Steps:

• Preheat oven to 450.
• Grease a 3-4 quart baking dish (or spray with non-stick spray).
• In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
• Add salt to taste.
• Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary.
• Remove the cabbage from the water and drain.
• In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
• Blend in the milk, whisking until the mixture is again smooth.
• Add the salt, pepper and 1/4 tsp.
• nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
• Add 4 tablespoons grated parmesan cheese and stir until melted.
• Remove from the heat and stir in lemon juice.
• Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
• Repeat with the rest of the cabbage, crumbs and sauce.
• Sprinkle the top evenly with the remaining 2 tbs.
• grated cheese, and sprinkle lightly with additional nutmeg.
• Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
• Makes 6-8 servings.

Steps:

• Preheat oven to 350°F.
• Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
• Remove from heat but do not drain.
• In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
• Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.

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!

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.

Steps:

• Cook cabbage in boiling salt water until almost tender; drain thoroughly.
• Place in lightly buttered casserole.
• Pour white sauce over top.
• Season with salt & pepper.
• Cover with cracker crumbs.
• Dot with butter.
• Bake at 350° until lightly browned, about 25 to 30 minutes.

Steps:

• Cook the cabbage in boiling water 5 - 7 minutes until just tender. Drain.
• Prepare the white sauce: Melt butter over med. heat and add flour. Cook for 2 minutes stirring constantly. Add milk, salt and nutmeg, stir continually until thick.
• Prepare bread crumbs: In saute pan melt butter and add crumbs, stir to coat crumbs with butter and remove from heat.
• Add the cheese to the white sauce.
• In a buttered casserole dish layer the cabbage and white sauce.
• Top with crumbs.
• Bake at 400 degrees until crumbs turn a medium golden brown 15 - 20 minutes.

Steps:

• Preheat oven to 350*F.
• Grease a 2 quart casserole dish.
• Cook cabbage in boiling salted water until barely tender, about 10 minutes, drain well.
• Melt butter in small saucepan over low heat.
• Blend in flour, milk and salt.
• Cook and stir until slightly thickened then fold in cheese.
• Put cabbage in casserole dish and stir in cheese sauce.
• Sprinkle cracker crumbs over top.
• Bake for 25-30 minutes or until top is browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan over medium heat, blend milk, flour, butter, salt and pepper. Stir constantly until a thick white sauce has formed.
• In a separate medium saucepan over boiling water, steam cabbage until tender but firm.
• In a small baking dish, alternate layers of sauce, cabbage and Romano cheese.
• Bake approximately 30 minutes, until sauce and cheese are bubbly.

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.

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.