Nebraska Creamed Cabbage
Created by dienia b on September 3, 2021
- Servings: 8
- Prep Time: 19m
- Cook Time: 60m
- Recipe #37381
Ingredients
- 5 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk,scalded
- 1 1/2 teaspoons yellow mustard
- 1/16 teaspoon cayenne pepper
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 2 pounds cabbage, trimmed
- 6 cups water,boiling
- 1 cup dried bread crumbs
How to Make
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Step 1: In a heavy-bottomed saucepan
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Step 2: Melt 3 tablespoons of butter over medium heat.
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Step 3: Sprinkle in flour, stirring constantly, as the sauce bubbles and cooks for about 2 minutes.
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Step 4: Do not let it brown.
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Step 5: Stir in hot milk, continuing to stir as sauce thickens.
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Step 6: Bring to boil.
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Step 7: Add mustard, cayenne, and salt and pepper to taste.
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Step 8: Lower heat and cook, stirring constantly, 3 more minutes.
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Step 9: Remove from heat.
How to Make
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Step 10: Meanwhile in stockpot
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Step 11: Cut cabbage into 8 wedges.
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Step 12: Cook in boiling water 8 minutes, until tender.
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Step 13: Drain and trim away any tough outside parts that remain.
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Step 14: Chop the cabbage coarsely and mix with the sauce.
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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.
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Step 16: Heat oven to 400 degrees.
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Step 17: Bake casserole 30 minutes.