Thursday, October 27, 2011

RECIPE: Baked Cabbage and Cheese Casserole

It is a sad fact of a gardener's life that the end of the growing season necessitates the cooking of a lot of recipes said gardener would never have originally chosen to make, simply because there is produce to use and a good gardener never wastes anything.  So, I invited over my favorite student to help me eat up the food, and we ate while watching X-Men: First Class.  I find that the title of the movie is somewhat of a misnomer, seeing as how the "First Class" they're talking about is literally the first of many classes, instead of simply meaning "EXCELLENT AWESOMENESS."  It is a touch melodramatic for my tastes, really ....

I found the base recipe I tweaked to make this meal under the title "Scalloped Cabbage and Cheese Dish" ... but really, that title would be deceptive.  There is no scalloping involved, and apart from the cheese there is no similarity to scalloped potatoes ... at all.  It is delicious, but in a lower-carb, veggie-packed way.  Next time I make this, I will probably add corn, garlic, and perhaps even fresh peas to this recipe, for a little more of a veggie "kick."


1 medium head of cabbage, chopped
1 golden onion, chopped
1 1/2 cups cooked Canadian bacon, diced
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
pepper, to taste
1 1/2 cups shredded cheddar cheese (or a mixed blend)
dry bread crumbs, about one slice worth


Preheat your oven to 300 degrees Fahrenheit.

Place your chopped cabbage and onion in a pot with a small amount of water; cover and steam until tender (up to 30 minutes).  Add the ham, then pour the whole mixture into a buttered 9 x 13 baking dish.

In a skillet, melt butter over medium-low heat.  Stir in the flour until smooth, then add milk and stir until the whole mixture is smooth (about 1 minute).  Add the salt and cheese and stir until the cheese has melted.  Pour the skillet contents over the cabbage mixture.  Sprinkle with bread crumbs and grind a little fresh pepper over the lot for a little flavor.

Bake for 30 minutes or until the bread crumbs are brown and the cheese has begun to turn golden brown.

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