I have developed this over the years, with a few changes—I can’t remember when and why I made the changes. It is incredibly simple, but it tastes surprisingly delicious and is extremely versatile. For example, you can add cooked vegetables (such as peas, carrots, spinach, etc.), different kinds of cheese or even ham/turkey slices that have been rolled up tight and cut. (Just make sure not to use smoked meats, that will alter the taste considerably.) I sometimes mix Swiss cheese to the topping. Also, I like to use whole wheat flour; it gives the sauce a lightly nut taste. And in my opinion the nutmeg is essential--maybe because in Brazil white sauce always has nutmeg... Well, the sky is the limit with this unassuming lil' dish! (By the way, this can be made a couple of days ahead and then put in the 400 F oven, before serving.) —MrsK
cabbage, finelly shredded
flour (I prefer fine grind whole wheat)
white pepper (to taste)
nutmet, freshly grated (to taste)
sharp cheddar cheese, shredded
bread crumbs (or 1 cup)
Parmesan cheese, shredded
onion, finelly chopped
In This Recipe
Heat milk to simmering. Meanwhile, sauté the 1/2 onion in some butter until translucent. Add cabbage and sauté lightly, stirring.
Pour cabbage into simmering milk. Add salt and simmer 2 minutes.
Make a roux with the 3 tbsp. butter + 3 tbsp flour. Very slowly add some of the hot milk from the cabbage; still constantly to avoid lumping. Pour into the cabbage and cook, stirring, for 3 or 4 minutes. Add Cheddar and mix well. Add pepper, nutmeg and adjust spices.
Turn into a greased casserole. Mix breadcrumbs and Parmesan. Sprinkle over cabbage. Bake at 400 F until top is browned.