Scalloped Cabbage

Ingredients

• Cut one-half large head or one small head boiled cabbage
• one cup White Sauce
• one-third cup grated cheese
• two tablespoons finely chopped pimentos
• salt
• pepper

Method

1. 1

   Cover cabbage with one cup White Sauce, sprinkle with one-third cup grated cheese, two tablespoons finely chopped pimentos; season with salt, pepper, mix well.

2. 2

   Turn into a well-greased baking dish and cover with buttered crumbs; place on grate in oven and bake until heated throughout and crumbs are browned.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 61. The excerpt below is the record exactly as published.

Scalloped Cabbage Romaine — French Dressing Cheese Fingers Peach Duff — Foamy Sauce Cafe Noir TOMATO SOUP (For recipe see Page 40). BRAISED BEEF Select five pounds of beef from the round or rump. Sprinkle with salt, pepper and dredge with flour. Brown richly in a hot frying-pan in some of its own fat; or with fat salt pork tried out, turning often. Place meat in a Dutch oven or an earthen casserole on three thin slices of salt pork, surround with two-thirds cup each of fat salt pork cut in small cubes, carrot, orion and celery, a spray each of parsley, thyme and marjoram. Add two cups Brown Stock or water, the half of a small bay leaf, two small red pepper-pods, or one-half teaspoon pepper-corns, four cloves. Sprinkle all with salt and strew top of meat with cubes of salt pork. Cover closely and cook in a slow oven from four to five hours, basting occasionally. Remove meat and strain the liquor. Rinse the vessel in which meat was browned with stock or water, reserve the liquor. Prepare a Brown Sauce with this liquor following recipe for Plain Brown Sauce (see Page 82). Serve in a sauce-boat, or turn around meat after placing on hot serving platter. A cup of hot, stewed and strained tomatoes may be 140 5^ Sunday Dinners ^'''^'' Third Sunday added to the sauce, also one and one-half tablespoons of freshly grated horseradish root and one tablespoon of Worcestershire Sauce; all of which improves the flavor. BAKED POTATOES Wash and scrub with a vegetable brush eight uniform-sized potatoes. Place in dripping pan, and bake in hot oven forty-five minutes, turning when half done. Take up each potato with a towel and press gently to crack the skins. Put a half teaspoon butter in each potato and serve at once. FRIED EGG PLANT Pare a medium-sized egg plant, cut in one-fourth inch slices and soak in cold salt water over night. Drain and cover with cold water one hour, drain again and dry between towels. Sprinkle with salt and pepper, dip in batter and fry in deep, hot Cottolene. FRITTER BATTER 1 cup bread flour. % cup milk. }/^ teaspoon salt. 2 eggs well beaten. Few grains white pepper. 2 teaspoons olive oil. Process: Mix and sift flour, salt and pepper; add milk slowly, stirring until batter is smooth; add olive oil and well beaten eggs. SCALLOPED CABBAGE Cut one-half large head or one small head boiled cabbage, in pieces. Cover with one cup White Sauce, sprinkle with one-third cup grated cheese, two tablespoons finely chopped pimentos

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