Creamed Cabbage (Baked)

So, I love creamed cabbage but I also love easy in the kitchen and this recipe seemed to have it all. Sorry there are no pictures for this one, we were really hungry and I guess I had never really intended to put this one on my blog at the time.

Since then I have decided that just because a recipe might seem strange or unusual, does not mean that there are not those out there who might like it and maybe did not even think to look for it. With that said, here it is.

Creamed Cabbage (Baked)

Ingredients:

1 cup milk                  
2 Tablespoons butter             
1 dash black pepper
¼ teaspoon salt

2 Tablespoons flour                    
1 cup of Romano cheese

1 medium head of cabbage

Shred the cabbage and steam it until it is tender. To do this, I used a pasta kettle. Fill the bottom with a few inches of water, not enough to reach the top part. Bring the water to a boil and put the cabbage in the top for about 5 minutes or until it is tender. The time will vary depending on how thin or thick you shredded the cabbage.

In a heavy kettle over medium heat, melt the butter and then mix in the flour, salt and pepper and stir it into a soft dough ball. Add the milk and whisk the milk and the dough ball together and bring back to a boil to thicken the sauce. When sauce is thick and hot, whisk in the Romano cheese. (The original recipe calls for the cheese to be added to the cabbage separately and not added to the sauce.)

Put the cabbage in a baking dish, pour the sauce over the top and bake at 350° for about 30 minutes or until the sauce is hot and bubbly. (The original recipe calls for the cabbage, sauce and cheese to be put into the baking dish in layers.)

www.allrecipes.com/recipe/creamed-cabbage/