Recipe by Pat Bates
"This recipe has boiled cabbage, smothered in a creamy white sauce, layers of cheese, then topped with more white sauce and bread crumbs. Yummy anytime."
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2 medium heads
cabbage, quartered with hearts removed
ground black pepper
Makes A LOT if you have a family of 4, halve the recipe.
My husband gave me the ultimate compliment saying, "You can make this again!"
Here is what I did - steam the cabbage (healthier and tastier than boiling). Make a bechamel sauce with butter, flour (I used Wondra) and 1 cup of milk. Add salt and pepper to taste.
Layer the tender cabbage, bechamel and grated Swiss cheese. Bake until golden on top and bubbly around the sides.
Next time we're going to add a little mustard to the bechamel for extra tang. But it's delicious as is.
I would have rated this higher, but I did make some changes.
This recipe got a resounding "yuck" from my family- I even double checked to make sure I had done it right.
this was really good. after reading all the reviews i didnt precook the cabbage and i used much less than called for. i sauteed some onion and garlic w/ the margarine before making the bechamel sauce. then i added some shredded carrots to my finely sliced cabbage. salt and pepper made this wonderful. it really reminded me of mac and cheese. i melted some margarine w/ the bread crumbs and added those 10 mins before the end of baking time.i will make this again.next time i will melt the cheese into the bechamel sauce so i dont have to cut it. served this w/ tuna coney dogs from this site.
Just followed the directions. I took it to a get together and everyone liked it.
Not bitter at all -- sweet and cheesy. Make sure to let the white sauce thicken before spreading it. We liked it a lot.
I liked it, but mainly because I used some delicious cabbage. The cheese was kinda runny and the overall appearance and texture was not appealing. It did not keep well in the fridge.
good but instead of layering the cabbage & bechamel and american cheese slices I added shredded sharp cheddar to the bechamel and then added the steamed cabbage (don't boil the cabbage - it is easily overcooked and too limp) then into casserole and topped with bread crumbs - add breadcrumbs about half hour into the baking for toasted but not burnt crumbs or cover for the first half hour and then remove.
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Au Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 321
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