Recipe: Cabbage Delmonico Casserole (Grandma's Wartime Kitchen)

CABBAGE DELMONICO CASSEROLE

2 pounds cabbage head
FOR THE CHEESE SAUCE:
2 tablespoons butter or vegetable shortening (or a mixture)
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
3/4 teaspoon paprika, divided use
1/2 teaspoon salt
2 cups milk
1 cup shredded cheddar cheese
FOR THE TOPPING:
1/2 cup dry bread crumbs
1 teaspoon butter, melted

Preheat oven to 350 degrees F. Generously grease a 9-inch baking pan.

Cut cabbage into 6 wedges. Cook in boiling water to cover until crisp-tender, about 8 minutes. Drain very well.

TO MAKE THE CHEESE SAUCE:
Meanwhile, melt shortening in heavy saucepan, over low heat. Stir in flour, mustard, 1/2 teaspoon paprika, and the salt, until smooth. Very gradually stir in milk; cook over low heat, stirring constantly until sauce has thickened. Fold in cheese.

TO ASSEMBLE AND BAKE:
Arrange drained cabbage in a baking dish. Top with cheese sauce.

Combine crumbs and butter. Sprinkle evenly over top. Sprinkle remaining 1/4 teaspoon paprika over crumbs. Place on rimmed baking sheet.

Bake 15-20 minutes or until browned nicely.

Servings: 6
Source: Grandma's Wartime Kitchen, WWII and the Way We Cooked by Joanne Lamb Hayes