Cascading Kitchen notes:
Makes a fine main dish served with beet salad. Imagine the colors!
Cabbage/Carrots or Winter Squash in a White Sauce
In a large sauté pan with about 2 cups of water add:
- 1 med. size green cabbage (about 4 lbs)-cored & shredded (½ inch shred)
Bring to a boil and then simmer with a lid on, until cabbage is tender.
Drain the cabbage and set aside.
In the same, now empty large sauté pan:
- Melt ½ cube of butter
- 1 med. size onion-diced
Gently cook the onion over med-low heat until very tender. Do not brown the onion. Be patient, this could take 15 min.
In a separate bowl measure out:
- ¼ cup white flour
- 3/4 tsp sea salt
- ¼ tsp pepper
- ¼ tsp nutmeg (more if you’re a fan of nutmeg)
- 1/8 tsp. chipotle pepper if you like a little spice in your bechamel
Once the onion is soft and smells sweet add the dry ingredients listed above.
Cook on med. heat and stir for about 5 min. until the flour mixture starts to look golden but NOT dark brown.
Stirring constantly with a wire whisk slowly add:
- 2 cups of whole milk
Cook until the white sauce (béchamel) thickens-stirring constantly.
- 4-5 sage leaves and simmer on low for 20 min and then remove the leaves.
While the sauce simmers…Peel, seed and dice in ½ inch cubes- 1 med size winter squash.
You should end up with about 4 -5 cups of cubed squash.
Steam the cubed squash for 5 minutes so they’re partially cooked before folding into the cabbage and sauce.
Back to the steamed cabbage:
Fold the cabbage into the white sauce.
- 1 cup shredded swiss cheese
Once the cheese has melted fold in the diced winter squash.
Pour the vegetable mixture into a 9×13 pan.
Bake for 15-20 min in a 400 degree oven until bubbly.
Option: Top with ½ cup bread crumbs mixed with ¼ cup shredded swiss chesse for the last 5-7 minutes.