SCALLOPED CABBAGE. Scalloped cabbage is a particularly appetizing vegetable dish, and, on account of the ingredients used in its preparation, it is more nutritious than some of the other dishes in which cabbage is used.

• 4 c. cabbage
• 1 c. buttered crumbs
• 2 Tb. butter
• 2 Tb. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 c. milk
• 1/2 c. liquid from cabbage

Cut the cabbage into very small pieces with a sharp knife or a cabbage chopper. Cook according to the directions given in Art. 89 until nearly tender, and then drain. Spread 1/4 cupful of the buttered crumbs in the bottom of a baking dish, put one-half of the cabbage over this, and then add another 1/4 cupful of the crumbs and the remaining cabbage. Over this pour a white sauce made from the butter, flour, salt, pepper, milk, and liquid from the cabbage. Sprinkle the rest of the crumbs over the top. Bake in a slow oven until the cabbage is thoroughly heated through and the crumbs are browned on top. This baking will complete the cooking of the cabbage. Serve hot.

Note This can also be made with Cauliflower.

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