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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Ingredients:
1 cup unsalted chicken stock |
1/2 head savoy cabbage, cored and finely shredded |
2 tablespoons unsalted butter |
2 tablespoons flour |
1/2 cup milk |
1/2 cup buttered bread crumb |
1/2 thinly sliced lemon |
Directions:
1. Heat chicken stock in a large saucepan, over a high flame.
2. Add cabbage and simmer for 6 minutes.
3. Drain and reserve 1 cup stock.
4. Place cabbage in a large casserole, set aside.
5. Heat butter to melt in a double-boiler.
6. Whisk in flour to blend well.
7. Gradually whisk in milk and reserved stock.
8. Heat and stir, until thickened.
9. Add to cabbage in casserole-mix well.
10. Top with buttered crumbs and lemon slices.
11. Bake, uncovered, 400 degrees for 20 minutes.
12. Remove from oven.
13. Serve hot.
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