This recipe will make the collection. It was found in my new favorite reading of Amy Vanderbilt's Complete Cookbook. I'm always on the search for new unique side dishes and this recipe sounded good. My treasure of a cookbook was purchased for $1.00 at a local flea market. As I read through the whole book I wrote down page numbers of dishes I want to make. Ya never know...a recipe might sound good on paper but taste nasty. Scalloped Cabbage is a keeper.
Here is the recipe as it appeared, with my variations highlighted.
4 cups of shredded cabbage ( I cut mine into strips 1"x2")
1/3 cup canned tomatoes ( I used Rotel with green chiles )
1 cup of medium white sauce (from same book recipe follows)
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs ( I used Panko crumbs)
Cook the cabbage in just enough salted boiling water to cover, cooking until tender. Drain. Place into a well buttered 1 1/2 quart casserole dish. Mix the white sauce and tomatoes with the cabbage. Sprinkle generously with bread crumbs and cheddar cheese, mixing some down in with the cabbage. I basically just layered everything. Bake at 350 degrees for 25 minutes or until top is bubbly and golden brown. My bake time was longer... around 35 minutes.
Medium White Sauce
2 tablespoons butter
2 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
Melt butter in saucepan. Stir in flour and seasonings until smooth. Add milk slowly. Cook and stir continually over medium heat until desired thickness.
I have to admit, when I think of cooked cabbage, the horror smell of overcooked stinky cabbage comes to mind. This is not that kind of dish. It's mellow well balance of flavors only offers a clean fresh flavor of the vegetable. Hey, cabbage is cheap. How could you go wrong for at least giving it a try?
Of course, my cabbage was free...right out of the garden baby! Look at this bad boy.. delicious!