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Cheddar Cabbage Wedges |
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Serves: 8
Print this Recipe
Karren Fairbanks, Salt Lake City, Utah
1 medium head cabbage (3 pounds)
1/2 cup chopped green peppers
1/4 cup chopped onions
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
3/4 cup shredded cheddar cheese
1/2 cup mayonnaise or salad dressing
3 tablespoons bottled chili sauce
Cut the cabbage into eight wedges, leaving a portion of the core on each wedge. Steam wedges in boiling salted water in a large kettle or Dutch oven for 10-15 minutes or until crisp-tender. Drain; remove core. Place the wedges in a greased 3-qt. baking dish. In a medium saucepan, sauté 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° for 15 minutes. In a small bowl, combine cheese, mayonnaise and chili sauce; spoon over wedges. Return to the oven for 5 minutes.
© Copyright Reiman Publications, 1993-1997
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