Sue, Maybe it is just me but my Grandma Mildred made
the BEST creamed and fried cabbage I have ever eaten. She was a sweet woman a
force to be reckoned with in the kitchen. She was the best of the best. Here are
her recipes.
Mildred's Creamed Cabbage
1 large head cabbage
1 quart half-n-half
1 heaping tsp. sugar
1 stick butter
1/2 cup all-purpose flour
salt & pepper
Topping:
1 tube Ritz crackers
1/4 cup butter
1/2 tsp. sugar
1/2 cup shredded Colby cheese(optional)
Clean and core cabbage and shred thickly. Place cabbage in a large pot of cold
water that has been generously salted (couple of tblsp.) and cook until tender,
but not mushy. Drain very well and allow to cool.
In the meantime, melt butter in a medium saucepan and add flour. Cook for two
minutes or flour will impart a strong flavor in the sauce. Add half-n-half
gradually, allowing the sauce to thicken with each addition. Stir constantly
with a whisk. You may not need all the milk. When it is thickened and boiling
lightly, add sugar and stir well and then add salt & pepper to taste. Combine
well-drained cabbage and sauce and place in a medium well-buttered casserole.
Add topping and bake at 350* for about 25-30 minutes or until lightly golden on
top.
Topping:
Melt butter in medium skillet, add crushed crackers and sugar and stir well.
Evenly distribute over casserole. Sprinkle with cheese, if desired.
Linda L
http://www.nancyskitchen.com
