Scalloped Cabbage with Nutmeg Sauce

Recipe by Charmed
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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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