Creamy Cabbage

Name: Creamy Cabbage
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings.
Ingredients: 4 cups shredded cabbage; 4 bacon strips; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon paprika; 1/8 teaspoon pepper; 1 cup milk; 1 cup soft bread crumbs

This recipe, which was handed down to me from my grandmother, makes a good side dish for any meal. It's a simple way to spruce up a cabbage dish and has always been happily received at potluck suppers.

Ingredients

4 cups shredded cabbage
4 bacon strips
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 cup milk
1 cup soft bread crumbs

Directions

In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoons drippings. Stir the flour, salt, paprika and pepper into the drippings until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Place cabbage in an ungreased 1-qt. baking dish. Top with sauce. Sprinkle bread crumbs and bacon over the top. Bake at 400° for 15 minutes or until heated through.

Nutrition Facts

1 each: 160 calories, 9g fat (4g saturated fat), 17mg cholesterol, 518mg sodium, 14g carbohydrate (6g sugars, 2g fiber), 6g protein.

Originally published as Creamy Cabbage in Bountiful Harvest Cookbook

Reviews

Click stars to rate

Average Rating:

htimm

Mar 29, 2014

This was great! A wonderful different way to eat cabbage. Definitely will make again.
sarah richardson

Jun 14, 2011

This was delicious!! I didn't have bacon so I substituted tiny,chopped pieces of kielbasa, fried until a little crunchy and I substituted crushed crackers for the bread crumbs. It was so good and we'll definitely be eating it again!
bspain

Nov 7, 2009

This turned out yummy - Great compliment to a meat and potoaes dish. I added dried onions for a different touch.