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
15 min 30 min 45 min