Cheddar cabbage wedges
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head of cabbage -- 3 lbs. |
| ½ | cup | Green pepper -- chopped |
| ¼ | cup | Onion -- chopped |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Milk |
| ¾ | cup | Shredded cheddar cheese |
| ½ | cup | Mayonnaise -- or salad |
| Dressing | ||
| 3 | tablespoons | Chili sauce -- bottled |
Directions
Cut the cabbage into eight wedges, leaving a portion of the core on each wedges. Steam wedges in boiling salted water in a large kettle or dutch oven for 10 to 15 min. or until crisp-tender. Drain; remove core. Place the wedges in a greased 3 qt. baking dish. In a med.
saucepan, saute the green pepper and onion in butter until tender.
Stir in flour, salt and pepper and cook until bubbly. Gradually add milk; cook and stir until thickened. Pour over cabbage. Bake uncovered at 375 deg. for 15 min. In a small bowl, combine cheese, mayonnaise and chili sauce; spoon over wedges. Return to the oven for 5 min. Yield: 8 servings.
Recipe By : Country Woman