Chou Glorieux Glorious Cabbage

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A traditional creole sidedish that elevates cabbage to new heights! Originally from an october 1980 bon apetit magazine from a section called creole cooking at the source"."

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Steps

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Parboil cabbage until tender.

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Drain well and slice into small pieces.

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Melt butter in large saucepan or skillet over medium heat.

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Add oil , celery , onion , green pepper and green onions and saute until limp.

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Add cabbage and mix well.

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Cover and cook over very low heat about 10 minutes , stirring once or twice.

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Stir in all but about 1 / 4 cup cheese and mix well.

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Let cook a few more minutes.

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Preheat oven to 350 degrees.

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Soak toast in milk until soft.

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Squeeze out milk and add toast to cabbage mixture.

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Blend in cream , half of breadcrumbs , garlic and parsley.

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Remove from heat and mix well.

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Season with salt and pepper.

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Turn into shallow 3-quart casserole.

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Combine remaining breadcrumbs and cheese and sprinkle over top.

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Bake uncovered about 30 minutes.

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Ingredients

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head of cabbage, unsalted butter, vegetable oil, celery, onions, green bell pepper, green onion, cheddar cheese, bread, milk, heavy cream, plain breadcrumbs, garlic cloves, fresh parsley, salt & freshly ground black pepper