1 medium cabbage, head
¼ cup butter
½ cup green pepper, finely chopped
¼ cup onion, finely chopped
¼ cup all-purpose flour
2 cup milk
½ tsp salt
⅛ tsp pepper
½ cup mayonnaise
1 cup Cheddar cheese, mild, shredded
3 tbsp chili sauce
Cut cabbage into 8 wedges, removing hard center core; place in a Dutch oven or kettle, cover, and cook for 10 minutes in a small amount of lightly salted boiling water. Drain well; place cabbage wedges in a 13x9x2" baking dish.
Heat butter in a large skillet over medium low heat. Sauté green pepper and onion until tender. Add flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
Pour sauce over cabbage. Bake at 375 degrees for 20 minutes. Combine mayonnaise, shredded cheese, and chili sauce; mix well. Spoon sauce over cabbage wedges, and bake 5 minutes more, until cheese is melted.
Sugar: 8g
:
Calcium: 218mg
Calories: 293kcal
Carbohydrates: 15g
Cholesterol: 27mg
Fat: 23g
Fiber: 4g
Iron: 1mg
Potassium: 332mg
Protein: 8g
Saturated Fat: 7g
Sodium: 511mg
Vitamin A: 687IU
Vitamin C: 50mg
