Scalloped Cabbage

Scalloped Cabbage

Ingredients:
4 c. cabbage
1 c. buttered crumbs
2 Tb. butter
2 Tb. flour
1 tsp. salt
1/8 tsp. pepper
1 c. milk
1/2 c. liquid from cabbage

Directions:
Cut the cabbage into very small pieces with a sharp knife or a cabbage
chopper. Cook according to the directions given in Art. 89 until nearly
tender, and then drain. Spread 1/4 cupful of the buttered crumbs in the
bottom of a baking dish, put one-half of the cabbage over this, and then
add another 1/4 cupful of the crumbs and the remaining cabbage. Over
this pour a white sauce made from the butter, flour, salt, pepper, milk,
and liquid from the cabbage. Sprinkle the rest of the crumbs over the
top. Bake in a slow oven until the cabbage is thoroughly heated through
and the crumbs are browned on top. This baking will complete the cooking
of the cabbage. Serve hot. 92. HOT SLAW.--If a slightly sour flavor is
desired in a vegetable dish, hot slaw will undoubtedly appeal to
the taste.
HOT SLAW
(Sufficient to Serve Six)