peggi's scalloped cabbage
(3 ratings)
Another dish we made at the restaurant. You can also use zucchini squash in place of cabbage. Great side dish.
(3 ratings)
yield
8 -10 servings
prep time
30 Min
cook time
50 Min
Ingredients For peggi's scalloped cabbage
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1 head of cabbage, cut into large pieces
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2chicken bouillon cubes
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1/2 cup flour
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8 oz. sour cream
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4 eggs
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milk, enough to almost cover (about 3 cups)
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*8 oz. shredded cheese blend or 8 oz. velveeta
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salt & pepper to taste
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california style garlic salt / parsley, to taste
- TOPPING
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1sleeves round crackers, such as ritz
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1/4 cmelted butter
How To Make peggi's scalloped cabbage
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1CUT CABBAGE INTO LARGE PIECES, & BLANCH OR STEAM ABOUT 10 MINUTES IN WATER THAT BOUILLON CUBES HAVE BEEN ADDED. DRAIN.
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2SPRAY 9X13 GLASS BAKING PAN OR LARGE CASSEROLE. PLACE CABBAGE IN IT. SALT & PEPPER AT THIS TIME..
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3COMBINE REMAINING INGREDIENTS FOR CASSEROLE & POUR OVER CABBAGE, MIXING IT IN, ADDING JUST ENOUGH MILK TO MIXTURE TO COME UP IN THE CABBAGE ABOUT 2/3 OF THE WAY. SHOULD BE ABLE TO SEE IT IN THERE. SPRINKLE IN GARLIC SEASONING. *I USED 6 OZ. OF VELVEETA, CUBED, & 2 OZ. SHREDDED CHEDDAR THROWN ON TOP, BUT PUSHED A LITTLE UNDER MILK. REFER TO PICTURE ABOVE. -
4BAKE @ 375° UNTIL SLIGHTLY BROWN ON TOP & SET. ABOUT 40 MINUTES.
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5CRUSH CRACKERS UNTIL ABOUT THE SIZE OF PEAS. MIX IN MELTED BUTTER. SPRINKLE ON TOP. RETURN TO OVEN & BAKE ANOTHER 10-15 MINUTES OR UNTIL SLIGHTLY BROWN. ALLOW TO COOL ABOUT 20 MINUTES BEFORE SERVING, TO GET A FIRMER SET. NOTE: MAY USE POTATO CHIPS IN PLACE OF CRACKERS.
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