Thursday, September 23, 2010

Scalloped Cabbage

I don’t know why, but I’m always fascinated by cabbage. Maybe because we only ate it on St. Patrick’s day (occasionally) and in cole slaw, neither of which ever did it justice.

So, I keep trying to find my own way. My latest attempt was found on AllRecipes, an adaptation of Scalloped Cabbage. Here’s how I did it:


· 2 tablespoons butter

· 1 medium head cabbage, cored and sliced thin

· 1 large onion, chopped

· 1 1/2 cups milk

· ½ t. nutmeg

· 4 eggs, lightly beaten

· 1 cup crushed saltine crackers

· 1 teaspoon salt

· 1/2 teaspoon ground black pepper

· 2 T. parmesan cheese, grated


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.

2. Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 10 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs and parmesan cheese. Dot with butter.

3. Bake in preheated oven for 30 minutes, or until golden brown and heated through.

Comments: I really enjoyed this. I was afraid of it being bland, but I didn't have that problem at all. I attempted to temper the eggs a bit, before mixing them in and also didn't have the scrambled egg problem. My only change next time is to try and make it a bit healthier--nonfat milk, less butter, and maybe using breadcrumbs instead of crackers.

No comments:

Post a Comment