Mrs. Howard's Baked Cabbage
Submitted by ecraig
Baked cabbage casserole with homemade white sauce, layers of longhorn and American cheese, and a cornflake crumb topping baked golden. A Southern church supper classic ready in 30 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minY’all, this is the kind of casserole that clears out at the church supper before anyone gets to the green bean dish.
Cooked cabbage gets layered in a baking dish with a classic homemade white sauce and a mixture of grated longhorn and processed American cheese, then topped with more cheese and a crunch of cornflake crumbs. The white sauce is made from scratch the proper way: butter and flour cooked together first, then milk stirred in slowly and worked over the heat for about 10 minutes until it thickens into a creamy pour.
The combination of longhorn cheddar and American cheese is pure Southern pantry logic. The longhorn gives flavor, the processed cheese gives melt. Together they make a sauce that bubbles golden at the edges and holds the whole casserole together.
Ingredients
Directions
Salt and cook the cabbage with very little water until tender.
Drain well.
Grease a baking dish .
Alternate a layer of cabbage, a layer of grated cheese (a mixture of longhorn and processed), and then a layer of white sauce.
Top with a layer of cheese and sprinkle with cornflake crumbs.
Bake at 350℉ (180℃) F until the ingredients are heated through and the cheese is golden brown.
Make medium white sauce by melting butter over low heat, adding flour, and cooking a few minutes.
Add milk and stir constantly until thickened (about 10 minutes).
Comments
