Baked Creamed Cabbage

By November 17, 2015
 1⁄2 half head of cabbage, cored and shredded
 Salt and pepper
 1 serving (2 cups) béchamel sauce
 2-3 tbsp minced parsley
 1 tsp dried thyme
 1 cup bread crumbs
 Optional: add diced, cooked ham or bacon
1

Drop the shredded cabbage into a large pot of boiling salted water. Blanch for about 4 minutes. Strain and refresh in ice water. When the cabbage is completely cooled strain it. Drain as much water as possible then wrap the cabbage in a towel and squeeze to remove water.

2

Make a béchamel sauce (recipe here.) Combine the cabbage and béchamel. Taste and adjust seasoning. Put the mixture in a baking dish and cover with the bread crumbs.

3

Bake for about 30-35 minutes, with a quick pop under the broiler at the end. Top with parsley, and if using diced, cooked ham or bacon.

Ingredients

 1⁄2 half head of cabbage, cored and shredded
 Salt and pepper
 1 serving (2 cups) béchamel sauce
 2-3 tbsp minced parsley
 1 tsp dried thyme
 1 cup bread crumbs
 Optional: add diced, cooked ham or bacon

Directions

1

Drop the shredded cabbage into a large pot of boiling salted water. Blanch for about 4 minutes. Strain and refresh in ice water. When the cabbage is completely cooled strain it. Drain as much water as possible then wrap the cabbage in a towel and squeeze to remove water.

2

Make a béchamel sauce (recipe here.) Combine the cabbage and béchamel. Taste and adjust seasoning. Put the mixture in a baking dish and cover with the bread crumbs.

3

Bake for about 30-35 minutes, with a quick pop under the broiler at the end. Top with parsley, and if using diced, cooked ham or bacon.

Baked Creamed Cabbage

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