Nebraska Creamed Cabbage

8
Servings
19m
Prep Time
60m
Cook Time
1h 19m
Ready In

Recipe: #37381

September 03, 2021



"Can add ham"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (355.3 g)
  • Calories 868.5
  • Total Fat - 89.1 g
  • Saturated Fat - 42 g
  • Cholesterol - 126.2 mg
  • Sodium - 482.9 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.6 g
  • Protein - 9.9 g
  • Calcium - 98.5 mg
  • Iron - 1.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a heavy-bottomed saucepan

Step 2

Melt 3 tablespoons of butter over medium heat.

Step 3

Sprinkle in flour, stirring constantly, as the sauce bubbles and cooks for about 2 minutes.

Step 4

Do not let it brown.

Step 5

Stir in hot milk, continuing to stir as sauce thickens.

Step 6

Bring to boil.

Step 7

Add mustard, cayenne, and salt and pepper to taste.

Step 8

Lower heat and cook, stirring constantly, 3 more minutes.

Step 9

Remove from heat.

Step 10

Meanwhile in stockpot

Step 11

Cut cabbage into 8 wedges.

Step 12

Cook in boiling water 8 minutes, until tender.

Step 13

Drain and trim away any tough outside parts that remain.

Step 14

Chop the cabbage coarsely and mix with the sauce.

Step 15

Place it in a buttered 2-quart casserole. Top with bread crumbs and dot the top with tiny pinches of the remaining butter.

Step 16

Heat oven to 400 degrees.

Step 17

Bake casserole 30 minutes.

Tips & Variations


No special items needed.

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