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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.6
  • Total Fat: 8.9 g
  • Cholesterol: 139.0 mg
  • Sodium: 566.8 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 9.0 g

View full nutritional breakdown of Appalachian Cabbage Pudding calories by ingredient
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Appalachian Cabbage Pudding

Submitted by: MARYELLEN301
Appalachian Cabbage Pudding

Introduction

This dish can be a meal or a side dish for chicken, turkey or a pork roast along with roasted potatoes. It appeared in the local paper in Fred Thompson's column. This is definitely Peasant food, which takes me back to my childhood! I can see myself making a meal of this and lovin' every bite! This dish can be a meal or a side dish for chicken, turkey or a pork roast along with roasted potatoes. It appeared in the local paper in Fred Thompson's column. This is definitely Peasant food, which takes me back to my childhood! I can see myself making a meal of this and lovin' every bite!
Number of Servings: 6

Ingredients

    1 medium head of cabbage, about 2 pounds
    21/2 quarts water
    2 ounces slab bacon
    1 teaspoon crushed red pepper
    2 cups whole milk
    3 large eggs
    1 teaspoon salt
    1/4 teaspoon dry mustard
    1/8 teaspoon cayenne pepper
    Freshly ground black pepper
    1 cup small bread cubes
    1/2 teaspoon dried thyme
    1/4 cup fine white bread crumbs
    2 tablespoons unsalted butter, melted

    Makes 6 servings

Directions

PREHEAT the oven to 350 degrees.

REMOVE and discard the outer blemished leaves of the cabbage, then cut the head into quarters and cut out the hard core.

POUR the water into a pot and add the bacon and crushed red pepper flakes. Bring to a boil then add the cabbage quarters. Boil for 15 minutes. Drain the cabbage, run under cold water and drain again. Reserve the bacon.

CHOP the cabbage roughly and squeeze it with your hand to remove all of the excess moisture. Reserve the cooked cabbage in a large bowl.

COMBINE the milk, eggs, salt, mustard, cayenne pepper and black pepper, whisking until well blended. Pour this mixture over the cabbage. Take the reserved bacon and cut into a small dice.

COMBINE the bacon in a small bowl with the bread cubes and thyme. Toss to blend.

SPRINKLE the bread crumbs evenly over the bottom and sides of a buttered 11/2 quart casserole or soufflé dish.

POUR the cabbage evenly into the dish then top with the bacon and bread cube mixture. Drizzle with melted butter and bake until the custard is set, about 50 to 60 minutes. Remove from oven and serve hot.

If used as a min dish it will serve 4 and the calories will come to 305 per serving.



Number of Servings: 6

Recipe submitted by SparkPeople user MARYELLEN301.






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