Creamed Cabbage

- 1 min read

Ingredients

  • 1 large head of cabbage, quartered (not cored)
  • 2T bacon grease
  • 1 Lg White Onion, minced
  • 1T AP Flour
  • 1T Butter
  • 2C Whole Milk
  • 1/2T White Pepper
  • 1t Nutmeg
  • 1/2C Parmesan, grated

Note: Don’t use pre-grated cheese, it has a starch coating that won’t melt correctly in the mornay.

Steps

  1. Peel the top layers of a cabbage and quarter without removing the core.
  2. Bring a large sauce pan or braiser with a lid to heat.
  3. Saute the cabbage on the cut sides in the bacon grease until charred.
  4. Remove from pan and slice, then chop the cabbage.
  5. Saute the minced onion in the pan until golden.
  6. Add butter to the pan. Melt.
  7. Add flour, and cook away the raw flour taste, 3-5 minutes.
  8. Add milk slowly, creating a bechamel.
  9. Add white pepper, nutmeg, and half of the parmesan.
  10. Re-add the cabbage to the pan and stir to combine.
  11. If desired, add to a 9X9 baking dish, top with parmesan and broil until golden.
  12. Otherwise, top with remaining parmesan and serve.