Cabbage au Gratin

Ingredients

• a young cabbage
• boiled bacon
• salt
• pepper
• thick white sauce
• grated Parmesan cheese
• breadcrumbs
• little bits of butter

Method

1. 1

   Parboil the cabbage, drain well, and shape it.

2. 2

   Butter a round gratin dish, line it with bacon, and put the cabbage upon the bacon.

3. 3

   Season with salt and pepper.

4. 4

   Mask with white sauce, sprinkle with cheese and breadcrumbs, place bits of butter on top, and bake to a light brown in a sharp oven.

5. 5

   Serve in the gratin dish.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.

Cabbage au Gratin. Parboil a young cabbage, properly trimmed and washed ; drain it well in a colander and shape it. Butter a round gratin dish, line it with thin slices of boiled bacon, and put the cabbage upon the bacon. Season with salt and pepper. Mask with thick white sauce, sprinkle with grated Parmesan cheese and CABBAGE. 59 breadcrumbs ; place some little bits of butter

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