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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This comes from a cookbook called Pennsylvania Dutch Cookbook by Betty Groff. Ingredients:
1 medium green cabbage |
1/2 cup water |
2 tablespoons all-purpose gluten-free flour |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 tablespoon butter |
1 cup milk |
1/2 cup grated cheddar cheese or 1/2 cup grated white american cheese |
Directions:
1. Cut the cabbage into wedges and parboil in the water in a covered saucepan for about 4 minutes.
2. Drain and place the cabbage in a buttered or greased 2-quart casserole.
3. Sprinke with the flour, salt, pepper and sugar. Dot with the butter or melt and pour over evenly.
4. Pour the milk over the cabbage and top with the grated cheese.
5. Bake in a preheated 350 F oven for about 35 minutes or until golden brown on top and bubbling around the sides. The time will be affected by the depth of the baking dish.
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