 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
CHOU AU GRATIN This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Terrell, Texas in 1982. Ingredients:
3 pounds cabbage |
6 tablespoons butter |
3 tablespoons flour |
2 cups milk |
1-1/2 cups grated sharp cheddar cheese |
1/2 cup finely chopped onion |
1 clove garlic finely minced |
1/2 cup dry white wine |
1/2 teaspoon ground cloves |
1/2 teaspoon ground allspice |
3 tablespoons grated parmesan cheese |
1 teaspoon salt |
2 teaspoons freshly ground black pepper |
Directions:
1. Pull off and discard tough outer leaves of the cabbage and discard any blemished leaves.
2. Cut away and discard core of the cabbage then cut cabbage into quarters.
3. Cut each quarter into 1” thick slices then cut each slice in slices 3” wide.
4. Separate cabbage pieces then bring a large quantity of water to boil and add cabbage.
5. Cook 2 minutes then drain well.
6. Melt 2 tablespoons butter in saucepan and add flour stirring with a wire whisk.
7. When blended add milk stirring rapidly with whisk.
8. Remove from heat and add cheese and stir until melted and smooth.
9. If necessary reheat then add salt and pepper to taste then set aside.
10. Heat remaining butter in large heavy skillet and add onions and garlic.
11. When onions and garlic are wilted add drained cabbage, wine, cloves and allspice.
12. Sprinkle with salt and pepper then partly cover and cook until liquid evaporates.
13. Add half the cheese sauce and blend well then spoon mixture into baking dish and smooth over.
14. Add remaining cheese sauce and smooth over then sprinkle with parmesan cheese.
15. When ready to serve bake 20 minutes at 400.
|
|