0.5 head cabbage, boiled (approximately 3 cups / 270 g cooked, cut into pieces)
1 Salt, to taste
1 Black pepper, to taste
1 cup (240 ml) White Sauce I (basic béchamel: 1 tbsp butter, 1 tbsp flour, 1 cup whole milk, salt)
0.5 cup (30 g) breadcrumbs, tossed in melted butter
Instructions
1. Heat the oven to 375°F (190°C). Butter a 1-quart (approximately 8 x 6 x 2-inch / 20 x 15 x 5 cm) baking dish.
2. Cut the pre-boiled cabbage into rough 1- to 2-inch (2.5 to 5 cm) pieces and arrange them in the prepared baking dish. Season with salt and black pepper.
3. Pour 1 cup (240 ml) of White Sauce I evenly over the cabbage. Using a fork, gently lift and turn the cabbage so that the sauce is well distributed throughout — this technique ensures even coating without compressing the cabbage.
4. Scatter the buttered breadcrumbs evenly over the surface in a single layer.
5. Place the baking dish directly on the oven rack (the period instruction 'oven grate' refers to placing the dish on the rack for direct bottom heat as well as top browning). Bake for 20 to 25 minutes, until the breadcrumb topping is deep golden brown and crisp, the sauce is visibly bubbling at the edges, and a spoon inserted in the center meets no resistance from the cabbage.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.