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A traditional Creole sidedish that elevates cabbage to new heights! Originally from an October 1980 Bon Apetit magazine from a section called "Creole Cooking at the Source".
- 1 large head of cabbage, cut into quarters and cored (or 2 small heads)
- 1⁄4 cup unsalted butter (1/2 stick)
- 1 tablespoon vegetable oil
- 4 stalks celery, chopped
- 2 onions, finely chopped
- 1 green bell pepper, chopped
- 1⁄2 cup green onion, chopped
- 1⁄2 lb cheddar cheese, grated
- 3 slices bread, toasted
- 1 cup heavy cream
- 3⁄4 cup plain breadcrumbs
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
- salt & freshly ground black pepper
- Parboil cabbage until tender;drain well and slice into small pieces.
- Melt butter in large saucepan or skillet over medium heat.
- Add oil,celery,onion,green pepper and green onions and saute until limp.
- Add cabbage and mix well.
- Cover and cook over very low heat about 10 minutes, stirring once or twice.
- Stir in all but about 1/4 cup cheese and mix well;let cook a few more minutes.
- Preheat oven to 350 degrees.
- Soak toast in milk until soft;squeeze out milk and add toast to cabbage mixture.
- Blend in cream, half of breadcrumbs,garlic and parsley.
- Remove from heat and mix well; season with salt and pepper.
- Turn into shallow 3-quart casserole.
- Combine remaining breadcrumbs and cheese and sprinkle over top.
- Bake uncovered about 30 minutes.