The following recipe for Scalloped Cabbage With Cheese is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. The small second production run of this 15th Anniversary Edition (2005-2020) USB stick is now available for ordering. Once those 250 sticks run out, there will be no more of the 15th Anniversary Edition sold.
Ingredients
- 1 small head cabbage
- 1-1/2 cup medium white sauce
- 2 cups grated cheese
- 1/2 to 3/4 cup bread-crumbs
Directions
- Cook the cabbage as directed for boiled cabbage.
- Into a greased baking-dish, put a layer of cabbage, then a layer of cheese, then a layer of white sauce, and continue to add layers until the ingredients are all used.
- Cover the top of the mixture with the crums, which may be mixed with a little melted butter or butter substitute.
- Bake in a moderate oven for about twenty minutes, or until the crumbs are brown.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!