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Add a photoThis recipe came from my mother (although I have altered it a little). My father thought he hated cooked cabbage, but he loved this. He just wouldn't call it cabbage - just "the casserole". The vegetables remain crisp and the cheese becomes a sauce while cooking.
While this recipe is quite tasty, I often want to add a little kick. The kick I add depends partly on what I am serving this with. Some ideas include grated fresh horseradish and/or ginger, or seeded, finely chopped jalapeno pepper added to the seasonings or Green Tabasco, Siracha or Chinese hot mustard added to the milk.
Ingredientes
- 1 large Head of Cabbage
- 1/2 Red Onion, slices wafer thin
- 9 slices Munster cheese, cut in strips
- 6 Tbsp Flour (Wondra works best)
- 1 tsp Dill Seed
- 1 tsp Caraway Seeds
- 1 tsp Celery Seeds
- 1/2 tsp Curry Powder
- 1 tsp Salt
- 2 tsp Lemon Pepper
- 1 cup Milk (or Evaporated Skim Milk), warmed
- 1 Tbsp Worcestershire Sauce
- Bread Crumbs
- Butter or Margarine
Direcciones
- Using a mortar and pestle or the back of a spoon against a bowl, crush the seeds. Mix with the other dry seasonings and flour.
- Slice the Cabbage in 1/2 inch slices, and break up slices
- Make a layer of cabbage in a 8" round Pyrex casserole using 1/3 the cabbage.
- Cover cabbage with 1/3 red onion and then 1/3 of cheese. Sprinkle with 1/3 of flour/seasoning mixture.
- Repeat layers twice (total of 3 layers)
- Mix Worcestershire Sauce in with the Milk and drizzle slowly over the casserole.
- Cover with bread crumbs, dot with butter, and bake for 20-25 minutes at 350.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 55 | 34% |
| Total Fat 6.27g | 8% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 702mg | 29% |
| Potassium 322mg | 9% |
| Total Carbs 20.48g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 8.64g | 6% |
| Protein 6.25g | 10% |
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