Cabbage Casserole Recipe
Ingredients
| 1 medium size green cabbage, cut into thin wedges | ||
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Chili Sauce | 3 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Green pepper | 1/2 Cup (16 tbs), finely chopped | |
Directions
Combine cabbage wedges and water in a large saucepan; cover and cook over medium heat 15 minutes.
Drain well, and place cabbage wedges in a 12 x 8 x 2 inch baking dish.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in the salt and pepper.
Pour mixture over cabbage, and bake at 375° for 20 minutes.
Combine cheese, mayonnaise, chili sauce, onion, and green pepper; stir well, and spread over cabbage.
Bake at 400° for 20 minutes.
Drain well, and place cabbage wedges in a 12 x 8 x 2 inch baking dish.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook over low heat 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in the salt and pepper.
Pour mixture over cabbage, and bake at 375° for 20 minutes.
Combine cheese, mayonnaise, chili sauce, onion, and green pepper; stir well, and spread over cabbage.
Bake at 400° for 20 minutes.
Chef
