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Cabbage Au Gratin
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.
11 users found this review helpful
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Reviewed On:
Dec. 10, 2005
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