How to make it

  • Preheat oven to 180 C (350 F).
  • Blanch chopped cabbage into a boiling bath of water for 5 minutes, then drain.
  • Lightly spray a medium baking dish with non-stick or oil spray.
  • Spread half of the blanched cabbage in a thin layer over the bottom of the baking dish.
  • Sprinkle small amounts of nutmeg, salt, and pepper over the cabbage.
  • Spread cubed bread in a second layer over cabbage, and dot with butter.
  • Top with second half of blanched cabbage, seasoning as done in the first layer.
  • (Repeat with additional bread and cabbage if scaling the recipe up.)
  • Pour milk evenly over layered pudding, cover with foil and place into the oven.
  • Bake covered at 180 C (350 F) for 20 minutes, then uncovered for 10 minutes, or until top layer just begins to brown and milk is absorbed.
  • Serve hot.
  • Nutrition: 113 Cals; 5.2g Fat, 1.2g Saturated Fat; 3mg Cholesterol; 291mg Sodium; 13.8g Carbs; 3.3g Dietary Fiber; 7.5g Sugars; 4.2g Protein; 9% Vitamin A; 13% Calcium; 76% Vitamin C; 5% Iron

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    " It was excellent "
    morninlite ate it and said...
    Always looking for new ways to fix cabbage! Great recipe.
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