Cabbage Au Gratin

Name: Cabbage Au Gratin
Ingredients: 2 cups milk; 1/2 teaspoon salt; 6 cups cabbage, finelly shredded; 3 tablespoons flour (I prefer fine grind whole wheat); 3 tablespoons butter; 1 pinch white pepper (to taste); 1 pinch nutmet, freshly grated (to taste); 1/2 cup sharp cheddar cheese, shredded; 1/2 cup bread crumbs (or 1 cup); 1/2 cup Parmesan cheese, shredded; 1/2 onion, finelly chopped

11 ingredients

4 steps

Ingredients

2 cups milk
1/2 teaspoon salt
6 cups cabbage, finelly shredded
3 tablespoons flour (I prefer fine grind whole wheat)
3 tablespoons butter
1 pinch white pepper (to taste)
1 pinch nutmet, freshly grated (to taste)
1/2 cup sharp cheddar cheese, shredded
1/2 cup bread crumbs (or 1 cup)
1/2 cup Parmesan cheese, shredded
1/2 onion, finelly chopped

Directions

1

Heat milk to simmering. Meanwhile, saute the 1/2 onion in some butter until translucent. Add cabbage and saute lightly, stirring.
2

Pour cabbage into simmering milk. Add salt and simmer 2 minutes.
3

Make a roux with the 3 tbsp. butter + 3 tbsp flour. Very slowly add some of the hot milk from the cabbage; still constantly to avoid lumping. Pour into the cabbage and cook, stirring, for 3 or 4 minutes. Add Cheddar and mix well. Add pepper, nutmeg and adjust spices.
4

Turn into a greased casserole. Mix breadcrumbs and Parmesan. Sprinkle over cabbage. Bake at 400 F until top is browned.