This is a comforting and delicious dish. I will definitely make it again!
Virginia Cabbage Bake
(adapted from “Vegetables on the Side”)
3 – 4 slices of bacon cut in 1” pieces
1 head of green cabbage about 2 ¼ pounds, cut in very thin slices or shredded. Steam over boiling water until tender 10- 15 minutes.
2 T. butter
1 T. all-purpose flour
½ c. heavy cream
One 14.oz. can of chicken stock (33% less sodium)
1 medium size onion – diced
2 -3 medium potatoes, peeled and cut in ¾ inch pieces
1 bunch of green onions, white and light green parts thinly sliced
1 cup of diced ham
Salt and pepper
¾ cup of grated cheddar cheese
Grated nutmeg (optional) I like nutmeg on savory foods
¼ cup of dried breadcrumbs
Preheat oven to 350˚F. Generously butter a deep ovenproof medium-large casserole.
In a large frying pan cook the bacon until done but not crisp. Remove bacon and drain on a paper towel. Drain the bacon grease and leave about 1 table spoon of the bacon grease, add 1 table spoon of butter. Add the onions and the potatoes. Cook on medium high stirring every once in a while. As the onions and potatoes soften add about 4 ounces of the chicken stock and stir. Lower heat and cover.
Melt the other tablespoon of butter in a sauce pan over medium heat. Stir in the flour and cook stirring for 3 minutes with out browning. Pour in the remainder of the stock and the cream, stirring, and cook over low heat until thick, 3-4 minutes. Remove pan from heat.
When the onion and potatoes are soft. Stir in the cabbage (I used tongs to get a good mix) and then the chicken cream sauce. Add green onions, ham and bacon. Stir well with tongs. Season with salt and pepper and nutmeg. Stir in cheese. Pour into casserole and top with bread crumbs.
Bake for 30 minutes in oven then 5 minutes under the broiler.