Scalloped Cabbage – a delicious recipe with cabbage, butter, flour, milk, pepper, crackers. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook shredded cabbage, covered, in a small amount of boiling salted water for 15 minutes or until cabbage is tender; drain well. Set cooked cabbage aside, and keep warm.
2
Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook mixture 1 minute, stirring constantly. Gradually stir in milk. Cook sauce over medium heat, stirring constantly, until thickened and bubbly. Stir in pepper.
3
Place one-third cracker crumbs in a lightly greased shallow 2 1/2-quart baking dish. Spoon half of cabbage over cracker crumbs. Pour half of sauce mixture over cabbage. Repeat layers, ending with cracker crumbs. Dot cracker crumb layers with 2 tablespoons butter. Cover and bake at 350u00b0 for 30 minutes. Serve warm in baking dish.
202
kcal
Calories
17
g
Fat
9
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups shredded cabbage (about 1 medium cabbage), 3 tablespoons butter, 1 1/2 tablespoons all-purpose flour, 1 1/2 cups milk, and more.
Yes, Scalloped Cabbage falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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