A delightful twist on a classic baked cabbage dish, featuring a creamy sauce and a crispy topping.
Preheat your oven to 325°F.
Ensure the oven is fully preheated to maintain consistent cooking.
Shred the cabbage into thin strips.
Use a sharp knife or a mandoline slicer for even shreds.
Boil the shredded cabbage in a pot of water for about 9 minutes until tender.
Add a pinch of salt to the boiling water to enhance the cabbage's flavor.
Drain the cabbage thoroughly and transfer it to a buttered casserole dish.
Press the cabbage gently to remove excess water for a better texture.
In a saucepan, melt the butter over medium heat.
Stir constantly to prevent the butter from burning.
Add the flour and salt to the melted butter, stirring to form a smooth paste.
Cook the paste for a minute to remove the raw flour taste.
Gradually whisk in the milk, continuing to stir until the sauce thickens.
Warm the milk slightly before adding for a smoother sauce.
Pour the sauce evenly over the cabbage in the casserole dish.
Ensure the sauce covers all the cabbage for even flavor.
Sprinkle the breadcrumbs over the top of the dish.
For extra flavor, mix the breadcrumbs with a bit of melted butter.
Bake in the preheated oven for 15 minutes or until the breadcrumbs are golden brown.
Keep an eye on the topping to prevent it from burning.
Serve the dish warm and enjoy.
Garnish with fresh parsley for a pop of color and freshness.
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