Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 * Exported from MasterCook * Farmer's Cabbage Recipe By : Nava Atlas's American Harvest, 119 Serving Size : 4 Preparation Time :0:00 Categories : American Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 tablespoons unbleached white flour 1 cup whole or low-fat milk 2 teaspoons cider vinegar 1/2 teaspoon salt Freshly ground black pepper to taste 4 cups firmly packed white cabbage -- finely shredded 1 small onion -- grated 3 tablespoons fresh parsley -- minced 1/3 cup soft whole-grain bread crumbs Paprika for topping Preheat the oven to 350° F. Heat 1 tablespoon of the butter in a small, heavy saucepan until it foams. Sprinkle in the flour and stir it in until it is well blended. Pour in the milk, 1/4 cup at a time, stirring it in carefully. Add the vinegar, salt, and pepper and simmer gently over low heat until the sauce thickens, about 10 to 12 minutes. In a mixing bowl, combine the cabbage, onion, and parsley. Pour the sauce over them and toss until thoroughly combined. Transfer the mixture to a lightly oiled 1 1/2 quart baking casserole. Melt the remaining tablespoon of butter and mix it with the bread crumbs until they are evenly moistened. Top the cabbage mixture with the crumbs and sprinkle with paprika. Bake for 35 to 40 minutes, or until the cabbage is just tender and the crumbs are golden brown. Let the casserole stand for 5 minutes before serving. - - - - - - - - - - - - - - - - - - NOTES : This old New England recipe is a pleasant and very old-fashioned way of preparing cabbage. It is almost reminiscent of a hot cole slaw. Quote Link to comment Share on other sites More sharing options...
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