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Scalloped Cabbage
My mother always made this dish as a treat, and now I do too. The combination of ingredients is just right—white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for leafy greens like it! &Freda Willoughby, Medical Lake, Washington
Ingredients
- 1/2 medium head cabbage, chopped (about 4 cups)
- 3 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 3/4 cup bread crumbs
- 2 tablespoons butter, melted
- Minced chives, optional
Directions
- 1. Preheat oven to 350°. Place cabbage in a greased 2-qt. baking dish. In a saucepan, heat oil over medium heat. Whisk in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle over top.
- 2. Bake, uncovered, until bubbly, 20-30 minutes. Serve immediately. If desired, garnish with chives.
Nutrition Facts
3/4 cup: 283 calories, 19g fat (8g saturated fat), 33mg cholesterol, 481mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 9g protein.
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