This cabbage makes a delicious side dish for just about any meal. The cabbage is cut into wedges, cooked, and then served with an easy cheddar cheese sauce. Bacon is crumbled over the cabbage as a garnish for serving.
Add some of the bacon drippings to the butter for the cheese sauce for a bit of smoky flavor.
If you prefer to make the dish without the bacon, a sprinkling of paprika would make a nice garnish.
Cabbage is an excellent side dish to serve along with corned beef, kielbasa, fresh cooked or smoked sausages, or ham. It also goes well with pork chops or a pork roast, or a roast chicken. Add mashed potatoes, baked potatoes, or buttered noodles for a seriously delicious meal.
- 6 strips bacon (4 strips if thick-cut)
- 1 medium head green cabbage
- salt to taste
- For the Cheddar Cheese Sauce:
- 4 tablespoons butter (or part bacon drippings)
- 1/4 cup all-purpose flour
- 1 teaspoon dry mustard
- 2 cups milk
- 1 cup cheddar cheese (sharp, shredded)
- salt to taste
- black pepper to taste
- Arrange the bacon in a large skillet; place the skillet over medium-low heat. Cook the bacon, turning frequently, until crisp and well-browned on both sides. Remove the bacon to paper towels to drain.
- Cut the cabbage into wedges and arrange the wedges in a large saucepan. Add a small amount of salted water and put the pan over medium heat. Cover the pan and cook the cabbage until tender, or for about 10 minutes.
- Meanwhile, melt the butter (and bacon drippings, if using) in a saucepan over medium heat. Stir in flour and dry mustard; stir to blend well. Cook, stirring, for 1 minute. Gradually add the milk to the roux while stirring constantly. Continue to cook, stirring, until sauce is thickened and smooth; add salt and pepper to taste. Add cheese to the sauce mixture; heat until melted.
- Arrange the drained cabbage wedges on a serving platter. Spoon cheese sauce over the wedges
- Crumble the reserved bacon and sprinkle it over the cabbage wedges.
- For a zestier sauce, add a tablespoon of Dijon mustard, or to taste.
- Add a dash of ground cayenne pepper or hot sauce to the cheese sauce.
- Add a few tablespoons of finely chopped green onions to the butter in the saucepan. Saute for a minute and then add the flour. Continue with the recipe.
- Replace about 1/4 to 1/2 cup of the milk with beer or ale.
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