SCALLOPED CABBAGE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mother always made this scalloped cabbage dish as a special treat, and now I do, too. The combination of ingredients is just right—the white sauce and cheese complement the flavor of the cabbage so well that even people who don't care for cabbage like it!
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place cabbage in a greased 2-qt. baking dish. In a saucepan, heat oil over medium heat. Whisk in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil; cook and stir until thickened1-2 minutes. Stir in cheese. Pour over cabbage. Combine bread crumbs and butter; sprinkle over top. , Bake, uncovered, until bubbly, 20-30. Serve immediately. If desired, garnish with chives.
Nutrition Facts : Calories 283 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 481mg sodium, CarbohydrateContent 20g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 9g protein.
SALSA RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME
It's a snap to change the spice level in this popular rice side dish by choosing a milder or hotter salsa. It's a delicious way to round out burritos or tacos when the clock is ticking. —Molly Ingle, Canton, North Carolina
Provided by Taste of Home
Categories Side Dishes
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a saucepan, bring water and salsa to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. Stir in cheese; cover and let stand for 30 seconds or until cheese is melted.
Nutrition Facts : Calories 232 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 506mg sodium, CarbohydrateContent 35g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 starch
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