Baked Creamed Cabbage

Name: Baked Creamed Cabbage
Ingredients: 1⁄2 half head of cabbage, cored and shredded; Salt and pepper; 1 serving (2 cups) béchamel sauce; 2-3 tbsp minced parsley; 1 tsp dried thyme; 1 cup bread crumbs; Optional: add diced, cooked ham or bacon

1⁄2 half head of cabbage, cored and shredded

Salt and pepper

1 serving (2 cups) béchamel sauce

2-3 tbsp minced parsley

1 tsp dried thyme

1 cup bread crumbs

Optional: add diced, cooked ham or bacon

Drop the shredded cabbage into a large pot of boiling salted water. Blanch for about 4 minutes. Strain and refresh in ice water. When the cabbage is completely cooled strain it. Drain as much water as possible then wrap the cabbage in a towel and squeeze to remove water.

Make a béchamel sauce (recipe here.) Combine the cabbage and béchamel. Taste and adjust seasoning. Put the mixture in a baking dish and cover with the bread crumbs.

Bake for about 30-35 minutes, with a quick pop under the broiler at the end. Top with parsley, and if using diced, cooked ham or bacon.

CategoryChef Parker Bosley, SidesTags#greencabbage, #parsley

Ingredients