Scalloped Cabbage

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 1 head cabbage
  • 4 tablespoons butter
  • ½ pint

Method

Shred cabbage and soak in salted cold water for ½ hour. Drain well. Melt butter; add shredded cabbage and simmer, covered, until cabbage is just tender, but not browned.

Line a large casserole with half the simmered cabbage. Add half of the cream sauce; sprinkle with freshly-ground black pepper and half the grated Parmesan. Add remaining cabbage; pour remaining sauce over the top and ad