Escalloped Cabbage is one of those recipes that’s been forgotten to time but stored somewhere deep in our memories. It comes out when we think of ham dinners at our grandparent’s house, a bowl of hearty stew after a day of shoveling snow, or a Sunday supper after early morning service. It’s one of those side dishes that gives a hug with each and every bite.
Bea’s Blueberry Sheet Cake
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This recipe is a little more fancy, but not by a long stretch. The classic jar of cheese whiz is replaced by sharp cheddar cheese and gooey mozzarella.
When the cabbage is cut into wedges, parboiled, and arranged in the baking pan, you’re ready to tackle the sauce. A bit of butter and flour are whisked together to form a paste, and milk is gradually added and whisked until thickened.
Off the heat, the cheese gets added in. You can choose whichever cheese suits your fancy. A sharp cheddar or even pepper jack would give this cheese sauce a nice zingy contrast against the creaminess of the sauce.
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