chefkellydigby's Recipe

SCALLOPED CABBAGE

Category: VEGETABLE

This is an unusual side dish, but delicious. It has it origins in German cooking. I add bacon or a good old fashioned kielbasa that I get at a local downtown ethnic butcher shop. Andouille sausage would be a great addition too!
6 servings

1 medium head cabbage
3 tablespoons unsalted butter
3 tablespoons flour
1 can cream of mushroom or cream of celery soup
1/4 cup milk
1 small onion diced finely
1 small green pepper diced finely
1 1/2 teaspoons worchestershire sauce
1/2 cup cooked bacon or 1 cup sliced kielbasa

Chop cabbage by coring it and cutting it in half. One you have the head cut in half, lay the cut side down and slice cross wise into 1/4 inch pieces.
Place into a pot of salted boiling water or steam it in the microwave until it looses the shiny look and starts to soften and get limp. Drain the cabbage.
In a large skillet over medium high heat melt butter and add the flour forming a roux.
Stir the mixture until it is smooth.
Add the bacon/kielbasa, soup, milk, onion, green pepper and worchestershire sauce.
Lower heat to medium and cook until onions and peppers are tender and sauce is smooth and thickened.
Add cabbage and heat through.