Scalloped Cabbage with Nutmeg Sauce Recipe

Directions:

1. Preheat oven to 450.
2. Grease a 3-4 quart baking dish (or spray with non-stick spray).
3. In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
4. Add salt to taste.
5. Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary.
6. Remove the cabbage from the water and drain.
7. In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
8. Blend in the milk, whisking until the mixture is again smooth.
9. Add the salt, pepper and 1/4 tsp.
10. Nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
11. Add 4 tablespoons grated parmesan cheese and stir until melted.
12. Remove from the heat and stir in lemon juice.
13. Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
14. Repeat with the rest of the cabbage, crumbs and sauce.
15. Sprinkle the top evenly with the remaining 2 tbs.
16. Grated cheese, and sprinkle lightly with additional nutmeg.
17. Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
18. Makes 6-8 servings.