Scalloped Cabbage

Scalloped Cabbage: Submitted by: Vickie | Date Added: 27 Dec 2016 Ingredients:

For casserole:
4 cups cabbage, coarsely chopped
2 Tablespoons butter
2 Tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
8 ounces Velveeta Cheese, cubed

For Buttered Crumbs:

1 cup breadcrumbs (pulse torn pieces of bread in a food processor until fine
2-3 Tablespoons melted butter

Cooking Instructions:

1. Boil cabbage in a dutch oven with salted water until tender, this takes approximately 15 minutes. I have on occasion used chicken stock instead of water for a richer flavor.

2. Meanwhile, prepare the white sauce. Melt butter over low heat, stir in flour, salt and pepper, cook over medium heat stirring constantly until smooth and bubbly, remove from heat.

3. Gradually stir in milk, heat to boiling, stirring constantly (a whisk works well); drop in the chunks of Velveeta and boil and stir 1 minute.

4. Pour drained cabbage in a 9” casserole, pour cheese sauce over the top and top with buttered bread crumbs.

For Buttered Crumbs:

1. Mix bread crumbs with melted butter; Sprinkle over the top of the cabbage
2. Bake in a 375 oven approximately 30 minutes until casserole is bubbly and crumbs are brown

(Cook's Note: I’m a huge fan of Velveeta. Cheddar tends to separate and is oily. If you like a lot of sauce you might want to double the Bechamel sauce.)