Escalloped Cabbage

EscallopedCabbageVertbfLOWe made it to Anderson safe and sound, and in good time for dinner 😉

Rich’s mom had some lovely ribs cooking in the crock pot and some potatoes all set to be boiled and mashed. She was toying with what for a side dish – salad or this recipe, which she’d not made, but has enjoyed when her friend Janet brings it to pitch-in dinners.

Lucky for us she decided on the cabbage. Luckier for us, she (and Janet – thanks Janet!) felt like sharing the recipe.

•1 cup milk
•4 cups chopped cabbage
•1 cup cracker crumbs (we used saltines)
•1/2 cup grated cheddar
•1/2 cup grated mozzarella
•1 tsp salt
•2 tbsp flour
•4 tbsp butter

Bring about an inch of water to a boil in a pot, add the chopped cabbage, give it a stir, cover and set on low heat for about 7 minutes. We wanted it wilted but still kind of crispy.

Remove cabbage and set aside. Melt butter and stir in the flour to make a roux, then add milk and salt and pepper to make a thin white sauce – if you use saltines for your cracker crumbs, I wouldn’t add any more salt.

Butter a casserole dish.

Place 1/2 cabbage in bottom of the casserole, top with 1/2 cheddar, then 1/2 mozzarella and 1/2 cracker crumbs.

Repeat and pour sauce over all. Bake at 400º for 30 minutes.

We all thoroughly enjoyed this dish – tho’ as I noted above, it was a touch on the salty side with the saltines and salted roux. Of course, everything can be adapted, and we were thinking about just that even while sitting and enjoying it at dinner. You could:

Use Ritz crackers in place of the saltines.

Add ham or sausage to make a one-dish dinner.

Sprinkle in caraway seeds and maybe a dab of mustard. Hmmm – if you’re going this route – maybe use pumpernickel cracker crumbs?

Decisions, decisions…

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