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J. Harrod's cabbage casserole




Source of Recipe


J. Harrod's


List of Ingredients




1 medium-sized green cabbage, about 6 cups cut up
2 tablespoons butter
2 tablespoons flour
1 cup (about) milk
1 tablespoon chicken base
½ cup mild cheddar cheese, grated or cut into small dice
1 teaspoon paprika

Recipe



Cut the cabbage in half, cut out and discard the core, and slice cabbage into 1-inch pieces. Steam or boil cabbage until tender, about 15 minutes. Drain well. Place in a large bowl.

In a saucepan, melt the butter, and add the flour, stirring, to make a roux (a thick paste). Cook for 1 minute or 2, then add ½ cup of milk, stirring. Add more milk until the sauce is the consistency of a thick gravy. Stir in the chicken base until smooth. Pour sauce over cabbage, tossing to coat well. Scrape the cabbage mixture into an 8- or 9-inch casserole dish. Sprinkle cheese over the top of the cabbage. Sprinkle that with the paprika. Wrap top in aluminum foil. Bake in a 275-degree oven for 15 minutes or until heated through.

Serves 6 as a side dish.