Description
A traditional creole sidedish that elevates cabbage to new heights! Originally from an october 1980 bon apetit magazine from a section called "creole cooking at the source".
Ingredients
- Head Of Cabbage
- Unsalted Butter
- Vegetable Oil
- Celery
- Onions
- Green Bell Pepper
- Green Onion
- Cheddar Cheese
- Bread
- Milk
- Heavy Cream
- Plain Breadcrumbs
- Garlic Cloves
- Fresh Parsley
- Salt & Freshly Ground Black Pepper
Instructions
- Parboil cabbage until tender
- Drain well and slice into small pieces
- Melt butter in large saucepan or skillet over medium heat
- Add oil, celery, onion, green pepper and green onions and saute until limp
- Add cabbage and mix well
- Cover and cook over very low heat about 10 minutes, stirring once or twice
- Stir in all but about 1 / 4 cup cheese and mix well
- Let cook a few more minutes
- Preheat oven to 350 degrees
- Soak toast in milk until soft
- Squeeze out milk and add toast to cabbage mixture
- Blend in cream, half of breadcrumbs, garlic and parsley
- Remove from heat and mix well
- Season with salt and pepper
- Turn into shallow 3-quart casserole
- Combine remaining breadcrumbs and cheese and sprinkle over top
- Bake uncovered about 30 minutes