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Cheddar Cabbage Wedges

1 md Head of cabbage -- 3 lbs.
1/2 c Green pepper -- chopped
1/4 c Onion -- chopped
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Pepper
2 c Milk
3/4 c Shredded cheddar cheese
1/2 c Mayonnaise -- or salad dressing
3 tb Chili sauce -- bottled

Cut the cabbage into eight wedges, leaving a portion of the core on each wedges. Steam wedges in boiling salted water in a large kettle or dutch oven for 10 to 15 min. or until crisp-tender. Drain; remove core. Place the wedges in a greased 3 qt. baking dish. In a med. saucepan, saute the green pepper and onion in butter until tender. Stir in flour, salt and pepper and cook until bubbly. Gradually add milk; cook and stir until thickened. Pour over cabbage. Bake uncovered at 375 deg. for 15 min. In a small bowl, combine cheese, mayonnaise and chili sauce; spoon over wedges. Return to the oven for 5 min. Yield: 8 servings.

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