Scalloped Cabbage With Nutmeg Sauce
Ingredients
- 1 small cabbage, coarsely shredded ⓘ
- salt, to taste for cooking cabbage ⓘ
- 2 tablespoons butter ⓘ
- 2 tablespoons flour ⓘ
- 1 1/2 cups milk ⓘ
- 1/2 teaspoon salt
- 1 dash pepper ⓘ
- 1/4 teaspoon nutmeg, plus more for sprinkling ⓘ
- 6 tablespoons parmesan grated parmesan cheese, divided ⓘ
- 1 tablespoon lemon juice ⓘ
Instructions
- Preheat oven to 450.
- Grease a 3-4 quart baking dish (or spray with non-stick spray).
- In a saucepan with a cover, add the shredded cabbage and add water until it reaches 1 to 2 inches.
- Add salt to taste.
- Cover the pot and on a medium-high heat steam the cabbage in the boiling water, stirring and checking the water every so often, until cabbage is crisp tender, about 10 minutes; add more water during cooking if necessary.
- Remove the cabbage from the water and drain.
- In a small saucepan on a low heat, melt the butter and whisk in the flour until smooth.
- Blend in the milk, whisking until the mixture is again smooth.
- Add the salt, pepper and 1/4 tsp.
- nutmeg and simmer on a low-medium heat, stirring constantly, until thickened.
- Add 4 tablespoons grated parmesan cheese and stir until melted.
- Remove from the heat and stir in lemon juice.
- Place half the cabbage in the prepared baking dish layer half the cabbage, then half the crumbs, then half the sauce.
- Repeat with the rest of the cabbage, crumbs and sauce.
- Sprinkle the top evenly with the remaining 2 tbs.
- grated cheese, and sprinkle lightly with additional nutmeg.
- Bake for 10 minutes, or until the top is browned and the cabbage mixture is heated through.
- Makes 6-8 servings.
Nutrition & Diet Analysis (per serving)
670
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).