Mom’s Scalloped Cabbage

Mom’s Scalloped Cabbage

a dish mom always served when she baked a ham
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • One large or two small cabbages.
  • 1 cup locatelli romano or parmigiano grated cheese
  • 1/2 cup breadcrumbs
  • White sauce
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 cups milk scalded
  • Three or four chopped green onions white and green parts.
  • 1/2 lb sliced ham or more if you want more

Method
 

  1. Slice cabbage into strips 1/2" wide and two to three inches long.
  2. Add cabbage to pot of salted boiling water and cook for 3-5 minutes until crisp tender.
  3. Add cabbage to white sauce.
  4. Layer cabbage and white sauce in the casserole sprinkling locatelli romano cheese and bread crumbs between the layers.
  5. Sprinkle more parmesan and breadcrumbs on top of the final layer and dot with butter.
  6. Bake for 25-30 minutes until bubbly and light brown on top.
  7. For the white sauce
  8. Melt butter, add flour and cook for a minute or two. Do not brown the roué.
  9. Add the scalded milk all at once and salt and pepper. Cook until thickened.
  10. Add 1/2 cup of parmesan cheese to white sauce and cook until melted.
  11. Add chopped green onions.
  12. Add ham slices on top if using

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