Simple and delicious from the French

• 2 pounds cabbage (about 1 head)
• 2 quarts water
• 1/ 1/2 tablespoons salt
• 1 tablespoon sugar
• 2 cups milk
• 1/4 cup cornstarch
• 1 teaspoon salt
• 4 tablespoons butter
• 1/4 pound grated Swiss cheese

Method

Cut cabbage in quarters.  Remove core from each quarter.  Chop finely. Put in large pot or Dutch oven with water, salt and sugar.  Bring to a boil.  When boiling, reduce heat and simmer for 1 hour. Remove from heat and set to drain.

Combine milk, cornstarch salt and butter.  Bring to a boil, stirring constantly.  When boiling, combine with the drained cabbage.  Turn into a baking dish that can go under broiler and top with grated cheese.  Brown under the broiler and serve immediately.

Serves: 6

Contributor: Joe Kirkpatrick

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