Last week I made a batch of my Cabbage Beef Casserole, but the cabbage I had was twice as big as I needed. I had already chopped up the whole head, so it sat in the fridge, waiting to be made into something. Maybe Puerto Rican Cabbage Salad? German Potato Sausage Soup?
Then in dawned on me that the cabbage almost looked like noodles, which would go great with a recipe similar to my Mom’s Infamous Macaroni and Cheese. I tweaked it a bit and added some breadcrumbs on top and you have a simple gratin!
This recipe would be great as a vegetarian side dish for Thanksgiving or Christmas. We enjoyed it two nights this weekend – once with roast turkey and once with cooked ham. Both times were fantastic, even when it was reheated.
What you’ll need:
- 1 medium head of Cabbage, coarsely chopped
- 3 tbsp Butter
- 2 cloves Garlic, peeled and halved
- 1/4 cup Flour
- 1-1/3 cup Milk
- 2 tsp Dijon Mustard
- 8 ounces (225 grams) White Cheddar Cheese, grated
- Salt and Pepper to Taste
- 2 tbsp grated Parmesan Cheese
- 1/2 cup Bread Crumbs
- 1 tbsp Butter, melted
In a medium saucepan on medium-low heat, melt 3 tbsp of butter and saute garlic for 1-2 minutes until you can start to smell it. Remove garlic and throw out.
It already smelled fantastic and we would have happily dug into it already, but I resisted long enough to pop it into the oven.