finely cut cabbage
2 Tb. butter
2 Tb. flour
1/2 tsp. salt
Dash of pepper
1/2 c. milk or thin cream
1/2 c. liquid from cabbage
Cook the cabbage according to the directions given in Art. 89 until it
is tender and then drain the water from it. While it is cooking, melt
the butter in a double boiler, add the flour, and stir until smooth.
Pour in the heated liquid and season with the salt and pepper. Stir
until the flour is thickened and the sauce is smooth. Pour this over the
cabbage, heat together for a few minutes, and serve hot.
91. SCALLOPED CABBAGE.--Scalloped cabbage is a particularly appetizing
vegetable dish, and, on account of the ingredients used in its
preparation, it is more nutritious than some of the other dishes in
which cabbage is used.
SCALLOPED CABBAGE
(Sufficient to Serve Six)
4 c. cabbage
1 c. buttered crumbs
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
1/2 c. liquid from cabbage
Cut the cabbage into very small pieces with a sharp knife or a cabbage
chopper. Cook according to the directions given in Art. 89 until nearly
tender, and then drain. Spread 1/4 cupful of the buttered crumbs in the
bottom of a baking dish, put one-half of the cabbage over this, and then
add another 1/4 cupful of the crumbs and the remaining cabbage. Over
this pour a white sauce made from the butter, flour, salt, pepper, milk,
and liquid from the cabbage. Sprinkle the rest of the crumbs over the
top. Bake in a slow oven until the cabbage is thoroughly heated through
and the crumbs are browned on top.
Pages:
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214