Pioneer Woman Recipes Scalloped Cabbage Food

SCALLOPED CABBAGE

Steps:

• Place cabbage in a greased 2-qt. casserole; set aside. In a saucepan, heat oil over medium. Stir in flour, salt and pepper; cook until bubbly. gradually stir in milk; cook and stir until thickened. Fold in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 20-30 minutes or until bubbly. Serve immediately.

SCALLOPED BARLEY CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.
• Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.
• Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.

EDNA MAE'S ESCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees.Slice cabbage into six to eight pie shaped slices. Remove hard inner core. Parboil slices until nearly done but still slightly firm. Drain very well, then arrange in a buttered 9 x 13-inch dish.Mix Cheez Whiz, cream of chicken soup, jalapenos and milk. Pour over the top of the cabbage. Sprinkle with paprika, then bake for 30 minutes or until golden and bubbly.

ESCALLOPED CABBAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-9-inch baking dish.
• Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish.
• In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack.
• Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes.

CHEESE SCALLOPED CABBAGE

Steps:

• Preheat oven to 350°F.
• Add salt and cabbage to the boiling water, stir and boil 2-3 minutes.
• Remove from heat but do not drain.
• In a bowl, combine eggs, vinegar and mayonnaise, mix in cabbage and cooking liquid.
• Pour into a 1 quart casserole, top with cheese and potato chips and bake 25-30 minutes.

MARY'S CHEESY SCALLOPED CABBAGE

Steps:

• 1. Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
• 2. For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
• 3. Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
• 4. Top with buttered bread crumbs.
• 5. Bake at 375 for 25 minutes, or until bread crumbs are browned.
• 6. A good side dish with ham, pork, sausage, or as a vegetarian main dish. A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!

BETH'S SCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
• Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese.
• Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top.
• Bake for 25 to 30 minutes in the preheated oven, or until top is browned.

SCALLOPED CABBAGE

Steps:

• Cut cabbage up into bite size pieces.
• Par-boil approximately 3-5 minutes, drain well.
• Place cabbage in greased 9x13 casserole.
• Set aside.
• Melt butter in large saucepan.
• Stir in flour and allow to cook 2-3 minutes over medium heat while stirring constantly (I also add salt & pepper to my white sauce to season - approximately 1/4 teaspoons of each).
• Stir in half n half making a thick white sauce. Make your white sauce as thick as you prefer. The thinner the sauce, the more "soupy" the dish will be.
• Cut up Velveeta cheese and stir to melt.
• Season cabbage with salt and pepper to taste.
• Pour cheese sauce over cabbage and bake covered with foil in 350º oven approximately 30-45 minutes till bubbly and cabbage is tender.
• If using the crushed crackers, use saltines or Ritz style crackers accordingly to your tastes. Sprinkle over the top and bake an additional 10 minutes.
• *Updated 7/14/11 - I added 1/4 cup chopped onion to the cabbage while boiling. This went totally undiscovered but did enhance the flavor!
• If you are frying chicken or pork chops to serve with this, use your seasoned flour for the white sauce before coating the meat.

SCALLOPED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
• Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often. Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in 3/4 of the cracker crumbs, and the salt and pepper; mix well. Pour into casserole dish and top with remaining cracker crumbs. Dot with butter.
• Bake in preheated oven for 30 minutes, or until golden brown and heated through.

SCALLOPED CABBAGE CASSEROLE

Steps:

• Place 1 in. of water, cabbage and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. Meanwhile, in a small saucepan, saute the onion in 3 tablespoons of butter until tender. Stir in the flour, salt and pepper; cook until bubbly. Gradually add milk; cook and stir until thickened. , Drain cabbage and carrots; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; sprinkle with half of the cheese. Repeat layers. , In a small skillet, melt remaining butter. Add the crumbs, marjoram and thyme; cook and stir until lightly browned. Sprinkle over casserole. , Bake, uncovered, at 350° for 30-35 minutes or until the cabbage is tender and the top is browned.