Escalloped Cabbage
This classic Escalloped Cabbage recipe offers a comforting and economical way to enjoy fresh cabbage. The tender cabbage is combined with a creamy white sauce, seasoned with paprika, and topped with buttery breadcrumbs for a satisfying texture contrast. This simple dish is perfect for a weeknight meal.
Ingredients
- 2 cups Cooked cabbage
- 1 cup White sauce
- 1 tablespoon Butter
- 1/8 teaspoon Paprika
- 1/4 cup Bread crumbs
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
Instructions
- 1Remove the outer leaves from a 2.5-pound head of cabbage. Cut the cabbage in half. Wash thoroughly and cut into shreds or chop moderately fine.
- 2Put the shredded cabbage in a large kettle of rapidly boiling water. Boil for 20 minutes. Drain well and add 1/2 teaspoon of salt.
- 3Make the white sauce. Add the cooked cabbage and paprika, and mix well. Place the mixture in a buttered baking dish. Cover with buttered bread crumbs and place in a moderate oven at 350°F (175°C) until browned, about 15 minutes.