Scalloped Cabbage

Natural.Foodie's picture

Sep. 14, 2011


Cabbage 12 Cup (192 tbs) , sliced
Corn oil 3 Tablespoon
Whole wheat flour 4 Tablespoon
Brewer's yeast 2 Teaspoon
Skim milk 2 Cup (32 tbs)
Dry curd unsalted cottage cheese 1 1/2 Cup (24 tbs)
Whole grain bread crumbs 2 Cup (32 tbs)



1. Preheat the oven to 350°F


2. In a large saucepan, add cabbage and steam it in a little water till slightly tender, yet firm and a little crispness retained

3. Heat oil in a skillet, add flour and brewer's yeast and stir to combine; add milk, little by little and stir after each addition

4. When all the milk is blended, stir at medium flame for five minutes till it turns thick; turn the heat off

5. In a large, oiled casserole dish make layers of cabbage. cheese, bread crumbs and white sauce, in that order, till all of them have been used up

6. Bake for half an hour to forty minutes until the cabbage is tender


7. Serve as required

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 279Calories from Fat 74

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat %

Trans Fat 0 g


Sodium 288 mg12%

Total Carbohydrates 37 g12.3%

Dietary Fiber 7 g28%

Sugars 10 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet