Cabbage & Onion Au Gratin

Cabbage & Onion Au Gratin 8

I really love cabbage. I sauté it, eat it raw, put it in tomato sauce and even bake it with lots of cheese. This is a great dish for Easter because it’s easy and delicious, plus it can be prepared in advance and popped in the oven 25 minutes before serving.

Cabbage & Onion Au Gratin
1 large head of cabbage
1 large onion sliced
2 Tbs butter
1 Tbs flour
1 cup milk
1 jar Old English Cheese
1/2 cup shredded Swiss cheese

Preheat the oven to 350 °F. Cut the cabbage into wedges leaving the hard center to hold the pieces together, then blanch them in boiling water to soften the leaves. Cut the hard inner stalk off the cabbage and gently arrange in an oven safe serving dish. Sauté the onions until tender and place them on top of the cabbage.

In a sauce pan make a simple white sauce (Bechamel). Melt the butter, add the flour; stir then pour in the milk. When the sauce begins to thicken, pull it off the heat and add the salt, pepper and both the cheeses. Next pour the sauce over the cabbage and onions.

Bake for 25 minutes until cheese begins to brown on top. Serve and eat… Delicious!



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7 thoughts on “Cabbage & Onion Au Gratin

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