Cabbage Scallop
1 head cabbage, about 2 pounds
salt
1 green bell pepper, chopped
1 rib celery, chopped
1/4 cup butter
2 tablespoons flour
1 cup milk
pepper
1/2 cup fine dry bread crumbs
2 sliced bacon, cooked, drained, and crumbled
1/2 cup shredded cheese
1 tablespoon chopped pimiento
paprika
Remove outer leaves from cabbage, cut in 4 wedges. Place cabbage in a large saucepan with about 2 to 3 inches of boiling water. Add 3/4 teaspoon salt, cover, and simmer for 10 minutes. Drain and put cabbage in a 1 1/2 quart baking dish.
In a skillet, melt 2 tablespoons butter over low heat; sauté green pepper and celery for 3 minutes, until tender. Transfer vegetables to baking dish with slotted spoon. Melt remaining 2 tablespoons butter in same skillet; stir in flour. Gradually add milk. Cook, stirring, until thickened. Season with salt and pepper, to taste. Pour sauce over cabbage; sprinkle with bread crumbs, crumbled bacon, shredded cheese, pimiento, and paprika. Bake at 400° for 20 minutes.
Serves 6.
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My most prized heirloom is my great-grandmother's iron skillet.
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