Cabbage with White Sauce

This rich side dish from The Old Farmer’s Almanac Garden Fresh Cookbook is how I decided to use up the last of the cabbage from the garden. It turned out very well. When I got up from the table to refill my water I came back to find the kitten slurping down a strand of cabbage…so she seems to agree!

Cabbage with White Sauce

1 head cabbage
3 Tablespoons butter
3 Tablespoons flour
3/8 teaspoon salt
pepper, to taste
1 1/2 cups milk
seasoned bread crumbs

Preheat oven to 400. Shred cabbage and put in a greased baking dish. Melt butter in a small sauce pan. Add flour, salt, and pepper and whisk until blended. Add milk gradually and bring to a simmer for 2 minutes, stirring constantly. Pour over cabbage and top generously with seasoned bread crumbs. Bake for 20 minutes.

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3 Comments Add yours

  1. Sarah says:

    Looks delicious! I’m going to try this soon.

  2. Susan says:

    I love this dish!! One of my favorites! Have you tried using boiled onions the same way? You pick small onions, or the pearl ones, and boil them up in some salted water til tender (Keep them whole!) Then add the white sauce…really good!

  3. Sandy From Oklahoma says:

    OMG, this recipe cabbage with white sauce sound amazing. I must try it this weekend. We love cabbage, especially when it’s steamed. Thanks for the info.

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