| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Side dishes, Vegetables |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Head cabbage, chopped |
| 1 |
sm |
Onion, chopped |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
c |
Milk |
| 1/2 |
c |
Shredded Cheddar cheese |
|
|
Buttered bread crumbs |
INSTRUCTIONS
Cook cabbage and onion in boiling, salted water until tender. Drain well.
Melt butter in a saucepan. Stir in flour until blended. Slowly stir in
milk, whisking over medium heat until thick and smooth. Add cheese and stir
until melted. Combine cheese sauce with cabbage mixture. Pour into a
casserold dish. Top with bread crumbs. Bake at 325 for 20 minutes, until
lightly browned and bubbly.
Recipe by: Akron Beacon Journal Posted to EAT-L Digest by Nancy Pallotta
<nancee@NEO.LRUN.COM> on Jul 5, 1997
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