Cheese Shell with Creamed Cabbage
- 1 small head young cabbage
- 1 cup white sauce (see White Sauce for Creamed Meats, Fish, Vegetables & Toast recipe)
Boil the cabbage in salted water until tender. Drain, chop and season the cabbage. There should be 2 cups. Put it in an empty Edam or pineapple cheese shell in alternate layers with the white sauce.
Heat in the oven until the sauce bubbles. This will give the cabbage a delicate cheese flavor.
Boiled macaroni or rise may also be reheated in cheese shells.
Heat in the oven until the sauce bubbles. This will give the cabbage a delicate cheese flavor.
Boiled macaroni or rise may also be reheated in cheese shells.
Submitted by Feb 24, 2010
15 min
30 min
45 min