Escalloped Cabbage

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Cut one-half boiled cabbage in pieces; put in buttered baking-dish, sprinkle with salt and pepper, and add one cup White Sauce I. Lift cabbage with fork that it may be well mixed with sauce, cover with one-half cup buttered crumbs, place on oven grate, and bake until crumbs are brown.