Total Time
Prep 10 mins
Cook 30 mins

Another down home recipe, this one came from my mother. Cooking times are approximate, each oven is different. Personally, I use 4 or 5 tablespoons of the chili sauce and 3 or 4 shakes of Tobasco sauce. Of course I always add extra cheese! This easy recipe lends itself to being adjusted to suit your tastes. Enjoy


  1. Cook cabbage in enough water to cover until tender, about 20 minutes.
  2. Saute onion and bell pepper in margarine.
  3. Gently place drained cooked cabbage in 13 x 9 casserole.
  4. Make white sauce using 3 T flour and 2 C milk, add sauted onion and pepper to sauce.
  5. Spoon white sauce mixture over cabbage and brown in 350 F oven, about 20 minute.
  6. In small pan mix shredded cheese, 3 T chili sauce, dash of Tobasco sauce and 1/2 C mayonaise, heat on medium until cheese melts. Spoon over cabbage and brown again. About 10 minutes.
Most Helpful

I enjoyed this recipe. To suit our tastes, we like our sauces more sparse but thicker so I cut back the milk abit & increased the flour slightly. I can't do mayo so I sub'd yogurt/cream cheese for the mayonnaise. Also used coconut oil for the margarine. I liked the addition of the green peppers & onions and enjoyed the splash of flavour from the chili & hot sauce. Nice recipe, thanks for sharing.

Mustang Sally 54269 March 30, 2012