Baked Creamed Cabbage

Ingredients

• a head of cabbage
• 1 tablespoonful of salt
• 1 1/2 tablespoonfuls of butter
• 1 1/2 tablespoonfuls of flour
• 1 1/2 cupfuls of hot milk
• 1 scant teaspoonful of salt
• 1/4 of a teaspoonful of white pepper
• sprinkle thickly with buttered bread crumbs

Method

1. 1

   Remove outer leaves from cabbage, chop coarsely, soak in salted water, boil with salt for twenty minutes, then drain.

2. 2

   Make a sauce with butter and flour, add hot milk, season, and mix with cabbage.

3. 3

   Bake until brown.

As published

This recipe was extracted from 365 tasty dishes (1906), page 39. The excerpt below is the record exactly as published.

Baked Creamed Cabbage. Remove the outer leaves from a head of cabbage, cut out the stalk and chop coarsely. Soak in salted water for ten minutes, then put into a kettle, cover with boiling water, add i tablespoonful of salt and keep at a galloping boil, uncovered, for twenty minutes, then drain. Into a saucepan put i^ tablespoon- fuls of butter and i^ tablespoonfuls of flour. Stir over the fire until mixed, then add grad- ually 1}^ cupfuls of hot milk. When smooth and thick add i scant teaspoonful of salt and 140 Septetnbet* ^ of a teaspoonful of white pepper and mix thoroughly with the cabbage. Turn into a buttered baking-dish, sprinkle thickly with buttered bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.