Mary’s Cheesy Scalloped Cabbage



1 small head green cabbage
2 c cheddar cheese, shredded
1 1/2 c medium white sauce
1/2 – 3/4 c fine bread crumbs, buttered
1/2 tsp salt
1 Tbsp butter


3 Tbsp butter
3 Tbsp all purpose flour
1/4 tsp salt
1 1/2 c milk


1 Cut cabbage into wedges and cook uncovered until tender (about 25 minutes). Add salt to water just before cooking is completed. Drain cabbage, add butter.
2 For white sauce: in a saucepan, melt butter over low heat, add flour and salt, stir until combined. Gradually add the milk, stirring constantly until thickened.
3 Layer the cabbage, cheese, and white sauce in a 2-1/2 qt. casserole dish. Repeat layers.
4 Top with buttered bread crumbs.
5 Bake at 375 for 25 minutes, or until bread crumbs are browned.
6 A good side dish with ham, pork, sausage, or as a vegetarian main dish.

A picture of the lady who is responsible for this recipe: Mary Armstrong Bales, God bless her!

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