Recipe by Michele O'Sullivan
"A bit different... tastes great. Cabbage, Romano cheese and a cream sauce are a perfect combination!"
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ground black pepper
1 medium head
grated Romano cheese
I'm embarrassed to admit that I ate the entire pan of this for dinner tonight. I used a mixture of cheeses - extra sharp Cheddar, smoked Gouda and Parmesan. This would be good with cabbage and cauliflower. Delicious. Thanks, Michele!
This dish was ok. The romano cheese didn't melt very well. It was something different to try, but will probably not make it again.
Absolutely delicious! I read the reviews that some people found it bland so I made some small changes. I sauteed the cabbage in olive oil along with half an onion which I had leftover from another recipe. I had some leftover Asiago cheese that had rosemary in it that I used for most of the cheese but added what I needed of Romano cheese. I added a pinch of red pepper flakes to the cream sauce which I made with skim milk. To the top I added seasoned panko bread crumbs. Husband says this is a keeper!
I sauteed the cabbage until tender instead of steaming. Tastes great!
Very good side dish for a chilly night. Used finely shredded extra sharp cheddar cheese instead.
Mixed review on this one. My husband loved it, I thought it was rather bland. I added a layer of shredded Swiss cheese in addition to the Parmesan/Romano cheese between layers of cabbage and sprinkled Swiss cheese over the top. Then I placed the casserole under the broiler for the last five minutes to brown the cheese. I must admit, the next day leftovers seemed tastier. It was something different to make with cabbage and I would definitely make it again.
My husband loves cabbage, so I decided to try something different. This will be a keeper, he loved it. I used parmesan instead of romano, because I had all the other ingredients on hand. Kids wouldnt touch it, but I really didnt expect them to.
lol I keep forgetting that I am old. (66) This is basic white sauce with cheese. This is the best recipe to know. Then add flavourings. Add cheddar for noodles or macaroni. Same recipe...different cheese. Once you know the basics for thin, medium and thick white sauce...can be used for all sorts of things. I love creamed peas. or with different herbs...oh and garlic. for potatoes too. OOO creamed spuds are great. And of course cabbage, cauliflower. Geesh I should be writing a blog here. Sorry. This is the basic sauce when they call it "scalloped".
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
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