Creamed Green Cabbage

By gizgaab

This Luscious casserole is a twist on traditional creamed vegetable dishes. Shredded cabbage and lemon zest bring texture and tang to the table. milk, butter and Romano cheese form a rich, velvety sauce.

Ingredients

• Coarse salt and ground pepper
• 1 small head green cabbage, about 2 1/2 lbs., cored
• and shredded, 10 cups
• 3 tablespoons unsalted butter
• 1/4 cup flour
• 2 cups warm whole milk
• 1/4 cup plus 1 tablespoon finely grated Pecorino
• Romano cheese
• 1 tablespoon finely grated lemon zest (from 1 large
• lemon)

Details

Servings 6

Preparation

Step 1

Preheat oven to 350.

Bring 1 inch salted water to a boil in Dutch oven or large pot. Add cabbage. Cover and steam, stirring occasionally, until tender, about 5 minutes. Drain and let cool slightly. Squeeze out excess water using a kitchen towel.

Melt butter in medium pan. over medium heat. Stir in flour and cook until bubbling but not browning, 1 to 2 minutes. Slowly whisk in milk. Cook, stirring until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add 1/4 cup cheese and the lemon zest.

Immediately fold cabbage into sauce. Season with salt and pepper. Spoon mixture into a shallow 6 cup casserole dish. Sprinkle with remaining tablespoon cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.