I’m not really a big cabbage fan, but in honor of my retro Sunday brunch today I made a cabbage casserole recipe which was so delicious I could have served it up with chips and called it a dip.
It was loosely based on a recipe supplied by my old friend Tom White of Madison. He made it on New Year’s Day every year and called it his “Lucky New Year’s Casserole.”
This a.m., I tweaked it a bit and think it is even better. Here you go:
Lucky Cabbage Casserole
*1 head cabbage (I used half for B and me)
*Cream Sauce made from 1/2 stick butter, 1 heaping tsp flour and 1 cup milk. – my version used a little less butter, 1 tsp. flour and a mixture of about 1/4 cup sour cream and water to make almost a cup. (I don’t buy milk anymore since my children and husband grew up and left home.)
*Tom’s version called for 1 cup mozzarella cheese added to the cream sauce– my version used about a cup of grated Swiss cheese. (I don’t measure anything.)
Mix the cheese sauce with the cabbage, bake it up at 400 degrees until bubbly. Go slap yo’ self in the face. It’s that good. Cabbage may replace chocolate as my new favorite food group.
It interested me that this is served on New Year’s day after an eve of reveling. In Hungary they serve a soup they call “Drunkard’s soup” which has cabbage as its base. Apparently cabbage is good for a hangover. I, too, like cabbage in many forms, particularly Hungarian stuffed cabbage. Your recipe is a keeper.