Name: Scalloped Cabbage
Ingredients: salt

Scalloped Cabbage

Scalloped Cabbage is baked cabbage layered with bread crumbs and cream sauce.

From an old cookbook · modernised transcription

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 1 ingredients

Scalloped Cabbage

Ingredients

salt

Directions

Prepare

Chop 1 quart of cabbage.
Boil the cabbage for 20 minutes.
Butter a baking pan.

Assemble

Alternate layers of bread crumbs and cabbage.
Season with pepper and salt.
Pour over cream sauce.

Bake

Bake for twenty minutes.

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Cabbage (in the method): Forms the bulk of the dish and softens during boiling and baking.
Bread crumbs (in the method): Absorb the cream sauce and give the layers body and structure.
Cream sauce (in the method): Adds moisture and richness, helping the layers bake tender and cohesive.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.