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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.
Submitted by Tess M Feb 24, 2010
15 min 30 min 45 min

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