SMOTHERED CABBAGE WEDGES
The photo is my own. Adapted from a recipe by Diana Rattray.
- medium head of cabbage
- cup butter
- cup finely chopped green pepper
- cup finely chopped onion
- cup all purpose flour
- cups milk
- teaspoon salt
- cup mayonnaise
- cup shredded mild cheddar cheese
- heaping tablespoons mild rotel, drained
Cut the cabbage into 8 wedges, and trim and discard the core. Place in a Dutch oven with a small amount of salted boiling water, cover with a tight lid and cook 10 minutes. Drain well. Transfer the cabbage to a 13X9 baking dish.
Heat the butter in a large skillet over medium low heat. Saute the onion and green pepper until tender. Add 1/4 cup of flour and stir and cook one minute. Then add the 2 cups of milk. Stir and cook until thick and bubbly. Add salt and pepper. Pour this mixture over the cabbage evenly in the baking dish. Bake 25 minutes at 375 degrees.
Combine mayonnaise, cheddar cheese and drained Rotel. Mix well. Spoon this mixture over the cooked cabbage and bake 5 more minutes until the cheese is melted.