DILLARD HOUSE CABBAGE CASSEROLE

Steps:

• Basic white sauce
• cup margarine
• tablespoons all-purpose flour
• Salt and pepper
• quart milk
• Melt margarine in a sauce pot and add flour, salt and pepper to make a paste. Add milk and cook until thick, stirring constantly.
• Yield: 8-10 servings
• (Note: I would use butter rather than margarine, but it's not my recipe so I'm butting out.)
• COMMENTS
• elva thompson
• elva thompsonReply
• February 5, 2012 at 4:18 pm
• Oh, my, just finished breakfast and now I'm hungry again. This cabbage, coupled with Lewis Grizzard's cornbread and a green onion, is enough to make you push your granma in the creek and spank her for getting wet!
• scribblerchickDee
• scribblerchickDeeReply
• February 5, 2012 at 5:34 pm
• Yay Elva! I am a direct descendant [her daughter]. We try to go to Dillard House about once a year, and we always carry back enough food for 1 or 2 more meals. I don't care much for cabbage but I love this casserole. If I make it, though, I will use real butter, not margarine.
• I devised a cabbage recipe we love, that I call Eggroll Cabbage. You buy shredded cabbage in a bag, which is found near the bagged salads. Heat up some oil in a pan and toss in diced onions and cook them a bit, then add the cabbage, soy sauce, pepper, and garlic powder, and cook until crispy/tender.
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