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    You are in: Home / Recipes / Scalloped Cabbage Recipe
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    Scalloped Cabbage

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 18, 2007

      This is even better than macaroni and cheese! (And almost no carbs.) With the sauce quantities you gave, it was enough for a VERY LARGE head of cabbbage - so for a head that's about 8" in diameter, I'd cut the sauce in half. I liked how the cabbage got sweet when it cooked. Thanks for sharing this recipe!

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    • on January 01, 2007

      I've been looking for a good scalloped cabbage recipe like my Dad used to make and this is close. I think he added crushed saltines. I crushed crackers and butter and put on top, removing the foil the last five minutes to brown. I also mixed milk with cream and it was delicious. Thanks Cindi for the recipe

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    • on February 22, 2006

      Great way to eat cabbage. Nice and cheesey comfort food. I added a small chopped onion and used yellow American cheese instead of Velveeta. I think you could get away with only using 2 cups of half and half if you wanted to. Thanx for sharing this; I'll make this again.

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    • on August 30, 2005

    • on August 30, 2005

      my dh family believes everything is better with velveeta and 1/2 and 1/2 lol see libbys recipes on my site anyway this is how she makes cabbage to thanks for posting dee

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    Nutritional Facts for Scalloped Cabbage

    Serving Size: 1 (142 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 256.9
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 12.0 g
    Cholesterol 60.0 mg
    Sodium 515.7 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 2.9 g
    Sugars 6.0 g
    Protein 8.2 g

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