Creamed Cabbage

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  • 1 head green cabbage, shredded
  • Optional: 1/2 cup of diced onion or and/or leek
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1-1/4 cups milk
  • kosher salt
  • black pepper
  • 1 cup grated Romano and/or Parmesan cheese

Preheat oven to 375 degrees Fahrenheit.

Steam the cabbage along with any diced leek for a few minutes.

Melt the butter in a pan, over medium heat. Once the butter is getting warm, but before it starts to brown, add in the flour and start whisking for a couple minutes (until it starts to smell toasty). Whisk in the milk, pouring evenly and stirring. Add salt and pepper to taste. Keep cooking and whisking for another ten minutes or so, until the sauce is thickened.

Put a layer of sauce in the bottom of a casserole dish. Add a layer of cabbage / onion / leek. Add a layer of grated cheese. Repeat layering until all of the sauce, cabbage and cheese are used, ending with a layer of cheese. (The number of layers depends of the size of the baking dish.)

Bake uncovered for 30 minutes.

Serves: 8

Preparation time: 50 minutes