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Scallop of Roast Pork & Cabbage

  • 2 cups cooked pork, thinly slivered
  • Salt
  • Pepper
  • 1 1/2 cups white sauce
  • 1 1/2 cups cabbage, cooked and chopped
  • Bread crumbs
  • Butter
  • For the white sauce:
  • 2 Tbsps butter
  • 2 Tbsps flour
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 cup milk
Season the pork with pepper and salt. In a baking dish, arrange layers of pork, cabbage and white sauce. Cover with a few heavily buttered bread crumbs. Heat in the oven until the sauce bubbles through the crumbs.

To make the white sauce, melt the butter. Slowly stir in the flour and seasoning and cook slowly without browning until the mixture bubbles. Remove from the high heat. Add the milk gradually, beating and stirring constantly until the sauce thickens.
Submitted by Tess M Feb 15, 2010
15 min 30 min 45 min


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