Mrs. Howard's Baked Cabbage
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
milk
|
|
| 4 | cups |
cabbage
coarsely chopped |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | pound |
longhorn cheese
grated |
* |
| ¼ | pound |
american cheese
grated |
|
| ½ | cup |
corn flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
milk
|
|
| 946 | ml |
cabbage
coarsely chopped |
|
| 7.5 | ml |
salt
|
|
| 113.4 | g |
longhorn cheese
grated |
* |
| 113.4 | g |
american cheese
grated |
|
| 118 | ml |
corn flakes
|
|
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).
