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Cabbage baked with slices
1 serving
Cut small dense heads of white cabbage in half in length, lower into boiling salted milk, cook until it starts to be soft. Then throw it back in a colander, cut it in length with large, rather thin slices. Roll in flour or (dipping in eggs) in crumbs. Spread on a sheet greased with oil and sprinkled with crumbs, drizzle with oil, let it brown gradually in the oven. Serve with sour cream sauce, for the preparation of which use the milk in which the cabbage was cooked.
Cut small dense heads of white cabbage in half in length, lower into boiling salted milk, cook until it starts to be soft. Then throw it back in a colander, cut it in length with large, rather thin slices. Roll in flour or (dipping in eggs) in crumbs. Spread on a sheet greased with oil and sprinkled with crumbs, drizzle with oil, let it brown gradually in the oven. Serve with sour cream sauce, for the preparation of which use the milk in which the cabbage was cooked.
white cabbage to taste, milk to taste, flour to taste, eggs to taste, butter to taste
