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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Webb Estate in Grand Prairie, Texas in 1987. Ingredients:
1 head cabbage |
2 tablespoons sugar |
5 tablespoons butter |
2 tablespoons flour |
1 cup milk |
2 teaspoons freshly ground black pepper |
1 jar bacon cheese |
1 jar sharp cheddar |
25 saltines crushed |
Directions:
1. Chop cabbage coarsely and cook in water until almost tender then drain and sprinkle with 2 tablespoons sugar.
2. Set skillet aside.
3. Use saucepan to melt 2 tablespoons butter and add flour and milk to make a roux then stir in bacon cheese and cheddar to make a smooth sauce.
4. Pour cheese sauce over cabbage in the skillet.
5. In a separate pan melt 3 tablespoons butter and stir in cracker crumbs.
6. Pour this on top of the cabbage mixture then cover skillet and cook at moderate heat for 30 minutes.
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