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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This came from 'The Old-Fashioned Cookbook by Jan McBride Carlton. Delicious, even to those who think they don't like cabbage. This recipe calls for American cheese, I used Swiss instead, but the remainder of the recipe I kept the same. Ingredients:
1 lb cabbage, coarsely shredded (about 7 cups) |
1 teaspoon salt |
2 tablespoons butter |
2 tablespoons flour |
pepper, just a dash |
1 1/4 cups milk |
1 teaspoon prepared mustard |
1/2 cup american cheese, shredded |
2 tablespoons corn flake crumbs |
Directions:
1. Cook cabbage in boiling water for 8-10 minutes or just until tender. Drain.
2. Sprinkle with 1/2 teaspoons salt.
3. Melt butter and stir in flour, remaining 1/2 teaspoons salt, and pepper.
4. Add milk and mustard and cook until thickened, stirring constantly.
5. Combine cabbage, sauce, and half the cheese.
6. Spoon into buttered 1 quart casserole dish.
7. Sprinkle with remaining cheese mixed with corn flake crumbs.
8. Bake at 350 degrees for 20-25 minutes, or until hot and bubbly.
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