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Ingredientes
- 1 med. sized head cabbage
- 1 c. shredded Monterey Jack cheese
- 2 tbsp. butter
- 2 tbsp. flour
- 1 1/4 c. lowfat milk
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 2 tbsp. chopped onion
- 1 tbsp. chopped parsley
- 1/3 c. bread crumbs
Direcciones
- Shred or possibly chop the cabbage fine. Cook in a small amount of lightly salted boiling water till tender but still crisp, 7-8 min. Drain well. Place cabbage and cheese in layers in a greased 10 x 6 x 1 3/4 inch baking dish (1 1/2 qt).
- Heat butter; blend in flour; stir lowfat milk in slowly. Cook and stir till sauce comes to a boil and starts to thicken. Add in salt, paprika, onion, and parsley. Pour sauce over cabbage. Sprinkle with bread crumbs. Bake in a preheated oven at 400 degrees for 15 to 20 min or possibly till crumbs are brown and mix starts to bubble. Makes about 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 139 | 58% |
| Total Fat 15.59g | 19% |
| Saturated Fat 9.63g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 438mg | 18% |
| Potassium 174mg | 5% |
| Total Carbs 13.97g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.88g | 3% |
| Protein 11.24g | 18% |
