The farmers’ market had some lovely cabbages, so I bought one and then started looking through my hundred-year-old cookbooks for a cabbage recipe. I found a recipe for Escalloped Cabbage in a 1926 women’s club cookbook from Peoria, Illinois
The Escalloped Cabbage was a delightful, simple, side dish. It’s just boiled shredded cabbage in a white sauce. It is then put in a baking dish. topped with bread crumbs, and put in the oven until it is hot and bubbly.
Here’s the original recipe:
The bread crumbs for the topping can be made by grating 1/2 slice of bread using a box grater.
Here’s the recipe updated for modern cooks:
Escalloped Cabbage
1/2 cabbage, coarsely shredded
water
1 tablespoon butter + 1 tablespoon butter (melted)
2 tablespoons flour
1/2 cup bread crumbs
Step 1. Preheat oven to 375° F.
Step 2. Put the shredded cabbage in a large saucepan, then add about a quarter inch of water. Bring to a boil using medium heat, then reduce heat and simmer until the cabbage is tender (about 20 minutes). (If the water evaporates while cooking, add a small amount of additional water.) Then remove from heat, and drain to remove any remaining liquid.
Step 3. In the meantime, melt 1 tablespoon butter in a saucepan, then stir in the flour. Gradually, add the milk while stirring constantly. Continue stirring until the sauce thickens.
Step 4. Pour the white sauce on the boiled cabbage; stir to combine.
Step 5. Put the cabbage mixture in a baking dish.
Step 6. In a small bowl combine the bread crumbs and 1 tablespoon melted butter, then spread the bread crumbs on top of the cabbage mixture.
Step 7. Put in oven and bake until hot and bubbly (20 – 30 minutes).
I think I will love this thanks for sharing.