Scalloped Cabbage with Nutmeg Sauce

Name: Scalloped Cabbage with Nutmeg Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 serving(s)
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; 1 1/2 cups cracker crumbs

(3)

Recipe by Charmed

I got this recipe from someone I knew on line about 7 years ago who had a reputation as being a fantastic cook. Anything anyone ever made from her recipes was excellent, and this is no exception. I finally got around to trying it, and I'm sorry I waited so long. It is absolutely delicious, the flavors blend beautifully, and it was hard not to eat the whole thing at one sitting. Not only am I going to make this again, I'm going to make this again soon! I easily halved the recipe (though I won't next time. I like it too much). Although I did not have need to do this, I think it could be made and assembled a little earlier in the day and put in the oven to bake right before you're ready to serve it.

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READY IN: 50mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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
1 ¹⁄₂

cups cracker crumbs

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.