Repollo En Salsa De Queso Recipe
Ingredients
| Cabbage | 2 Pound | |
| Water | 2 Quart | |
| Salt | To Taste | |
| Sugar | 1 Tablespoon | |
| Milk | 2 Cup (32 tbs) | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Swiss cheese | 1⁄4 Pound, grated on half-moon side of a four-sided grater |
Nutrition Facts
Serving size
Calories 383 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.7%
Saturated Fat 14.4 g72.2%
Trans Fat 0 g
Cholesterol 67.6 mg22.5%
Sodium 239.7 mg10%
Total Carbohydrates 33 g11%
Dietary Fiber 5.8 g23%
Sugars 17.3 g
Protein 14 g28.6%
Vitamin A 18.5% Vitamin C 138.4%
Calcium 44.6% Iron 6.7%
*Based on a 2000 Calorie diet
Directions
Chop cabbage finely and combine with water, 1 1/2 tablespoons salt, and the sugar.
Heat to boiling, cover, reduce heat to moderate, and cook for 1 hour.
Remove from heat and drain well.
Combine next 3 ingredients and 1 teaspoon salt and stir over moderate heat until sauce boils; mix with drained cabbage.
Set aside 1/4 cup of the grated cheese.
Add the rest of the cheese and mix well.
Turn mixture into a 2-quart casserole.
Sprinkle with reserved cheese and brown lightly under broiler heat.
Chef
