Thursday, October 15, 2009

Amish Cabbage

Today's recipe is...

Amish Cabbage

1 lg. head cabbage (about 3 1/2 lbs.),
cut into 1-1/2" chunks
1/4 c. (1/2 stick) Parkay margarine,
3 tbsp. flour
1/2 tsp. paprika
1 c. milk
1 lb. Velveeta pasteurized process
cheese spread, cubed
2 c. croutons

Cover cabbage with water in Dutch oven; bring water to boil. Cook 2 1/2 minutes; drain well. Heat oven to 350 degrees. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese spread; stir until melted. Add cabbage. Pour into 12" x 7 1/2" baking dish. Toss croutons with remaining melted margarine. Sprinkle over cabbage mixture; cover. Bake 25 minutes. Uncover; continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.

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