Escalloped Cabbage
From chefmeow 16 years ago
- 30 minutes to make
- Serves 8
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Webb Estate in Grand Prairie, Texas in 1987.
Ingredients
- 1 head cabbage shopping list
- 2 tablespoons sugar shopping list
- 5 tablespoons butter shopping list
- 2 tablespoons flour shopping list
- 1 cup milk shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1 jar bacon cheese shopping list
- 1 jar sharp cheddar shopping list
- 25 saltines crushed shopping list
How to make it
- Chop cabbage coarsely and cook in water until almost tender then drain and sprinkle with 2 tablespoons sugar.
- Set skillet aside.
- Use saucepan to melt 2 tablespoons butter and add flour and milk to make a roux then stir in bacon cheese and cheddar to make a smooth sauce.
- Pour cheese sauce over cabbage in the skillet.
- In a separate pan melt 3 tablespoons butter and stir in cracker crumbs.
- Pour this on top of the cabbage mixture then cover skillet and cook at moderate heat for 30 minutes.
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