Cabbage Casserole

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 head green cabbage (about 2 pounds)
    • salt
    • 2 tablespoons


    Remove and discard discoloured outer leaves from 1 head of green cabbage. Wash, core and shred cabbage, and soak in cold salted water for ½ hour. Drain; cook, covered, in a small amount of boiling salted water until just tender. Drain. Mix cornflour with a little hot milk; bring remaining milk to a b