c. shredded cabbage (1 small head)
c. warm milk
c. plus 1 T. finely grated Pecorino Romano cheese
T. finely grated lemon zest (from 2 lemons)
Salt and pepper
1. Preheat oven to 350 degrees. Bring 1 inch salted water to a boil in a 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. 2. Melt butter in a medium saucepan 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. 3. Spoon mixture into a shallow casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30 to 35 minutes. Let stand for 5 minutes before serving.