Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 2 tablespoons | Flour |
| 1½ cup | Milk |
| 4 cups | Cabbage*, coarsely chopped |
| 1½ teaspoon | Salt |
| ¼ pounds | Longhorn Cheese, grated |
| ¼ pounds | Processed American Cheese, grated |
| ½ cup | Cornflakes |
*5 cups if needed
Salt and cook the cabbage with very little water until tender. Drain well.
Grease a baking dish. Alternate a layer of cabbage, a layer of grated cheese (a mixture of longhorn and processed), and then a layer of white sauce. Top with a layer of cheese and sprinkle with cornflake crumbs. Bake at 350ø until the ingredients are heated through and the cheese is golden brown.
Serves: 6
Make medium white sauce by melting butter over low heat, adding flour, and cooking a few minutes. Add milk and stir constantly until thickened (about 10 minutes).
HISTORICAL NOTE: Mrs. Annetta Howard's Boarding House sits just across the tracks of the Baltimore and Ohio Railroad in Rowlesburg, WV, once an important railroad center. Mrs. Howard came to Rowlesburg with her doctor-husband, who set up practice while she busied herself running the hotel and dining room. She is still there serving home-cooked meals, but appreciates a call in advance, if you are comming.
Source: "Mountain Measures" --Junior Leauge of Charleston, WV ed. 1974 Recipe by: Annetta Howard Posted to MC-Recipe Digest V1 #640 by Bill Spalding <billspa@...> on May 29, 1997