Cabbage au Gratin

Ingredients

• small head of cabbage
• I T butter
• i T flour
• I c milk
• 4 T chopped or grated cheese
• yolks of 2 hard cooked eggs

Method

1. 1

   Wash, chop, and soak cabbage in cold water.

2. 2

   Boil in salted water for 5 minutes, drain.

3. 3

   Make cream sauce with butter, flour, salt, pepper, and milk; add cheese and pressed yolks of eggs.

4. 4

   Layer sauce and cabbage in a dish, top with bread crumbs, and bake in a quick oven for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 29. The excerpt below is the record exactly as published.

CABBAGE AU GRATIN CHOCOLATE BREAD PUDDING Baked Ham Wipe the ham or piece of ham with a damp cloth, put in a kettle and parboil, allowing lo m to each pound. Drain, remove to a roasting pan, rub over the entire surface with brown sugar and then stick cloves in all over it. Put in the oven and bake until tender. This will require about 20 ni per pound. Cabbage au Gratin Wash, chop and soak a small head of cabbage in cold water for 15 m; put into boiling salted water and boil slowly for 5 m, drain. While this is boiling make a Cream Sauce from I T butter, i T flour, i t salt, a dash of pepper, and I c milk ; add 4 T chopped or grated cheese ; take from the fire and add the yolks of 2 hard cooked eggs

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