Escalloped Cabbage

1. 1

   Quarter one head of cabbage and parboil to almost tender. Drain and core.

2. 2

   Layer cabbage leaves in 9x13 greased pan with solid layers of sharp cheddar cheese.

3. 3

   Salt and pepper to taste. Cover with cracker crumbs and butter chunks.

4. 4

   Cover well with aluminum foil, and place in refrigerator until next day or continue the recipe.

5. 5

   Make a thin sauce (about 1 cup) of flour, sugar and milk.

6. 6

   Drizzle it over the cracker crumbs.

7. 7

   Cover again with foil, and punch holes to let the steam escape.

8. 8

   Place in preheated 375u00b0 oven for 60 to 90 minutes, or until nicely browned.

No additional tips available.