Escalloped Cabbage

Ingredients

• a nice, tender head of cabbage
• 4 tablesp butter
• 4 tablesp flour
• 1 qt hot milk
• 6 hard-boiled eggs, chopped fine
• salt
• pepper

Method

1. 1

   Trim and cook cabbage in salted water for 20 minutes, then drain and chop fine.

2. 2

   Mix with a dressing of butter, flour, and hot milk, add eggs, salt, and pepper, then bake in a buttered pan for 15 minutes.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 124. The excerpt below is the record exactly as published.

Escalloped Cabbage Trim a nice, tender head of cabbage, cut in. quarters, and cook in slightly salted water about 20 minutes, then drain, chop fine, and mix with a dressing made of 4 tablesp butter, creamed with 4 tablesp flour, and 1 qt hot milk, stirring con- stantly, and when the flour is done add 6 hard-boiled eggs, chopped fine, and salt and pepper

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