Thursday, September 16, 2010

Gringo Cabbage

I am not new to this recipe, however, I still wanted to post about it because it's been a huge hit with anyone who has tried it. I got the recipe from my husbands family. On Thanksgiving one year they had this cabbage dish out, and although a cabbage casserole seemed kind of gross, I decided to put a little on my plate and it tasted amazing! I got the recipe and tried it the very next week at home. It has several steps but is fairly easy to make. You can increase the white sauce (which I do), use more cayenne pepper for an added kick, or add shredded cheese...you really can't mess up this recipe.



Gringo Cabbage Recipe
1 lg. head of cabbage
salt
1/2 cup grated reduced fat Parmesean cheese
1 1/2 cups crushed whole wheat Ritz crackers
4 Tbsp melted light butter
1/3 cup light butter
cayenne pepper
3 Tbsp all purpose flour
1 1/2 cup low-fat or skim milk

Chop cabbage. Fill a large saucepan 1/4 full of water and sprinkle with salt. Add cabbage, cover and boil for about 7 minutes, then drain. In a small bowl, mix 4 Tbsp melted butter with Ritz crackers. In a small pot on the stove, melt 1/3 cup butter. Add flour and stir until smooth. Add milk, a dash or 2 or cayenne pepper, and salt and cook until slightly thickened.
In a greased 9 x 13" baking dish, place half cabbage, cover with half of the white sauce, sprinkle with parmesean cheese and Ritz cracker mixture. Repeat layers and bake @ 350 for 20 minutes.

3 comments:

  1. What a great idea, Crystal. And this one sounds yummy!

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  2. Thanks Kim! I will be posting several times a week so keep your eyes out for new posts :)

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  3. I thought this sounded awful and the name alone turned me off but it was AWESOME! Proven wrong!

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